This recipe is fairly simple, but it does require you to use your judgment when adjusting the balance of flavors among the wine’s acidity, the butter, and the salt you season with at the end. Not to mention the heat from the harissa, depending on the brand you use. Harissa adds a layer of nuance, offering added body and warmth from spices such as caraway and cumin.
If the sauce tastes overly sharp, even metallic, add a pinch or two of salt and keep tossing before tasting again. Want more heat and spice notes? Dollop in another spoonful of harissa. Too hot? A pinch of sugar can do wonders to smooth it out. Don’t rush to serve it until you feel good about how it tastes. You’ve got this!
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
1
1
2
1
2
3
½
Need to make a substitution?
Preparation
Step 1
Place 1 lb. extra-jumbo shrimp, peeled and deveined, tails left on, in a medium bowl and lightly season with kosher salt and freshly ground pepper. Finely grate 2 garlic cloves from 1 head of garlic, cloves separated, over, then drizzle lightly with extra-virgin olive oil, and toss to coat. Let sit at least 5 minutes and up to 30 minutes. Thinly slice remaining garlic cloves; set aside.
Step 2
Heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Arrange shrimp in pan in a single layer and cook, undisturbed, until golden brown underneath, 2–3 minutes. Turn and cook until shrimp are nearly cooked through and beginning to curl, about 1 minute. Transfer to a large plate.
Step 3
Add remaining 1 Tbsp. extra-virgin olive oil to same pan; reduce heat to medium. Cook reserved sliced garlic, stirring often, until softened and light golden around the edges, 2–3 minutes. Add 1 cup dry white wine and 2 Tbsp. harissa paste and cook, swirling pan occasionally, until wine is reduced by about three quarters and sauce is beginning to thicken, about 5 minutes.
Step 4
Add 3 Tbsp. unsalted butter and swirl pan constantly until butter is incorporated into sauce. Return shrimp to pan and bring sauce to a simmer. Season with salt (it might need a good couple of pinches at least; it may start out tasting somewhat sharp from the wine until it is balanced out by the salt), then stir in ¼ cup chopped parsley.
Step 5
Transfer shrimp and sauce to a large shallow bowl; top with remaining ¼ cup chopped parsley.