Spanish-Style Garlic Shrimp with Smoked Paprika and White Wine

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender shrimp sautéed in a garlic-infused olive oil sauce with smoked paprika and a splash of white wine for depth. This Spanish-inspired seafood recipe (pescatarian), ready in about 18 minutes, pairs large shrimp, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 4 Spanish cuisine 210 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
3 tbsp extra virgin olive oil
5 cloves, thinly sliced garlic cloves
1 tsp smoked paprika
1/4 cup dry white wine
2 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering.
Step 2: Add 5 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden but not browned.
Step 3: Stir in 1 tsp smoked paprika and cook for 30 seconds to release its aroma.
Step 4: Add 1 lb peeled and deveined large shrimp, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook shrimp for 2 minutes on each side until pink and opaque.
Step 5: Pour in 1/4 cup dry white wine and simmer for 2 minutes until the sauce slightly reduces and coats the shrimp.
Step 6: Remove from heat and stir in 2 tbsp chopped fresh parsley.
Step 7: Serve immediately with lemon wedges to squeeze over the shrimp for a bright finish.