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Shrimp with Olives

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Makes 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

  • 1/4 cup olive oil, or more as needed
  • 4 garlic cloves, sliced
  • 1/2 teaspoon red chile flakes, or to taste
  • Salt and pepper
  • 1 1/2 pounds peeled shrimp, any size, rinsed and drained
  • 1 cup pitted Kalamata olives
  • 1 lemon, halved
  • Chopped fresh parsley, for garnish

Instructions

  1. Put the olive oil in a large skillet over low heat. When it’s hot, add the garlic and red chile flakes, sprinkle with salt and pepper, and cook, stirring often, until the garlic turns golden, a minute or 2.
  2. Raise the heat to medium-high and add the shrimp and olives, and sprinkle with pepper. Stir to combine and cook, shaking the pan once or twice and turning the shrimp with tongs as necessary, until they are pink all over and the mixture is sizzling, 5 to 10 minutes.
  3. Squeeze in the juice from half a lemon, taste the sauce, and adjust the seasoning, adding the rest of the lemon if you like; then garnish with the parsley and serve hot or at room temperature.

— Recipe from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways