I use needle-deveined shrimp in this recipe because they don’t have to slice the backs open to devein them. I like the way it looks better since the backs don’t flare out when cooking 🙂 Use traditionally deveined shrimp if you can’t find needle-deveined.
Regarding shrimp tails: it’s a personal preference. Leave them on, if you like. Take them off, if you like. It’s really up to you. Tails do add a lil extra flavor oomph as they’re cooking, but if you don’t like them, take them off. Just make sure you save them to make homemade stock!!
**Ingredients**
* 6 ounces Castelvetrano olives, torn in half * 4–5 cloves garlic, peeled and minced * 1 lemon, juiced * Crushed red pepper to taste * 3 tablespoons butter * 1 tablespoon olive oil * ½ cup dry white wine or use shrimp or chicken stock * 1 pound needle-deveined shrimp, tails on or off depending on preference * ⅓ cup loosely packed parsley, minced * Salt and pepper
**Instructions**
**Prepare the olives:**
1. Combine olives, minced garlic, lemon juice, and crushed red pepper in a bowl. Let stand for 5 minutes to allow the flavors to marry.
**Sauté olives and garlic:**
1. Melt butter in a large skillet over medium-high heat. Add olive oil. 2. Once the butter begins to bubble, add the olive mixture. Sauté for 2-3 minutes.
**Reduce the wine:**
1. Pour in the white wine and bring to a boil. Reduce heat to a rapid-simmer for 5 minutes. Continue cooking until reduced by half. 2. Sauté the shrimp: Pat the shrimp dry and season all over with salt. Add them to the skillet and sauté for 4-5 minutes or until just opaque. Stir in the parsley and immediately remove the shrimp from the heat (the residual heat will continue to cook the shrimp).
**To serve:**
1. Transfer to a serving bowl. Serve with crusty bread or pasta. Enjoy!
PepperoniAndBasil
Your poor poor toilet bowl come tomorrow morning.
SgtMajor-Issues
Made this for dinner tonight and it was delicious!! Thanks for posting 🙂
emmadonelsense
I have to show this to someone. I got scoffed at for putting these two things together. They wouldn’t even try it. I said oh well, more for me. 😂 but now I know there are others. Thank you others. 😊
5 Comments
**Recipe here originally: [Garlic Butter Shrimp with Olives](https://www.triedandtruerecipe.com/garlic-butter-shrimp-and-olives/)**
I use needle-deveined shrimp in this recipe because they don’t have to slice the backs open to devein them. I like the way it looks better since the backs don’t flare out when cooking 🙂 Use traditionally deveined shrimp if you can’t find needle-deveined.
Regarding shrimp tails: it’s a personal preference. Leave them on, if you like. Take them off, if you like. It’s really up to you. Tails do add a lil extra flavor oomph as they’re cooking, but if you don’t like them, take them off. Just make sure you save them to make homemade stock!!
**Ingredients**
* 6 ounces Castelvetrano olives, torn in half
* 4–5 cloves garlic, peeled and minced
* 1 lemon, juiced
* Crushed red pepper to taste
* 3 tablespoons butter
* 1 tablespoon olive oil
* ½ cup dry white wine or use shrimp or chicken stock
* 1 pound needle-deveined shrimp, tails on or off depending on preference
* ⅓ cup loosely packed parsley, minced
* Salt and pepper
**Instructions**
**Prepare the olives:**
1. Combine olives, minced garlic, lemon juice, and crushed red pepper in a bowl. Let stand for 5 minutes to allow the flavors to marry.
**Sauté olives and garlic:**
1. Melt butter in a large skillet over medium-high heat. Add olive oil.
2. Once the butter begins to bubble, add the olive mixture. Sauté for 2-3 minutes.
**Reduce the wine:**
1. Pour in the white wine and bring to a boil. Reduce heat to a rapid-simmer for 5 minutes. Continue cooking until reduced by half.
2. Sauté the shrimp: Pat the shrimp dry and season all over with salt. Add them to the skillet and sauté for 4-5 minutes or until just opaque. Stir in the parsley and immediately remove the shrimp from the heat (the residual heat will continue to cook the shrimp).
**To serve:**
1. Transfer to a serving bowl. Serve with crusty bread or pasta. Enjoy!
Your poor poor toilet bowl come tomorrow morning.
Made this for dinner tonight and it was delicious!! Thanks for posting 🙂
I have to show this to someone. I got scoffed at for putting these two things together. They wouldn’t even try it. I said oh well, more for me. 😂 but now I know there are others. Thank you others. 😊
Looks delicious! Gonna make this next week!