© Dana Gallagher
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 6

How to Make It

Step 1    

Heat the olive oil In a large skillet. Add the scallions and garlic and cook over moderate heat until softened, about 3 minutes. Add the anchovies and cook, mashing them with a fork, for 2 minutes. Add the olives and stir for 1 minute to heat through. Add the shrimp and cook, turning once or twice, until they start to curl, about 2 minutes. Add the wine and simmer, stirring, until the shrimp are just cooked, about 1 minute longer.

Step 2    

Remove the skillet from the heat. Stir in the butter and lemon juice and season with salt and pepper. Transfer the shrimp to plates and serve.

Serve With

Orzo with toasted almonds.

Suggested Pairing

A clean, dry Verdejo from Spain with a floral nose is a natural match for this dish because the wine's crispness complements the strong, salty flavors rather than being overshadowed by them.

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