Ingredients
1 1/2 pounds medium shrimp, peeled and deveined
Coarse salt and ground pepper
3 tablespoons olive oil
5 garlic cloves, coarsely chopped
1 to 2 tablespoons chopped chipotle in adobo (canned)
1/2 teaspoon paprika
2/3 cup dry white wine
1 tablespoon chopped fresh parsley
Preparation
Season shrimp with salt and pepper; set aside. In a large nonstick skillet, heat oil over medium-high heat. Add garlic and chipotle; cook until garlic just begins to color, about 1 minute.
Add shrimp; cook, tossing constantly, until opaque throughout, about 2 minutes. Add paprika, and stir to coat. With a slotted spoon, transfer shrimp to a serving dish.
Pour wine into pan; bring to a boil over high heat. Cook until reduced by half and slightly thickened, about 1 minute. Pour sauce over shrimp, and sprinkle with parsley.
