Buttery shrimp, plenty of garlic and a little heat. Lovely on toasted ciabatta or tossed through angel hair pasta, so you can get every last bit of that sauce.
Ingredients
½ lb shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons unsalted butter
2 tablespoons chopped red onion
2 tablespoons chopped garlic
1 teaspoon paprika
1 teaspoon chili flakes
1 teaspoon Sriracha
Splash of water
2 tablespoons chopped chives
Sea salt, to finish
Method
- Set a skillet over medium-high heat and add the olive oil and butter. Once hot, stir in the red onion and cook for 1 minute.
- Stir in the garlic, paprika and chili flakes. Cook for 30 seconds, until fragrant, then add a splash of water and stir.
- Add the shrimp. Cook for 2 to 3 minutes, turning once, until pink and cooked through.
- Stir in the Sriracha and finish with a pinch of sea salt. Scatter over the chopped chives and serve.