Paprika Shrimp with Buttery V8 Sauce

Ingredients

• 3 Tbsp. Extra-virgin olive oil, plus more for drizzling
• 4 garlic cloves, thinly sliced
• 1¼ lb. large shrimp, peeled, deveined, preferably tails left on
• 1 tsp. paprika
• ½ tsp. mild red pepper flakes (such as Maras, Urfa, or Aleppo-style), plus more for serving
• pinch of Kosher salt
• ⅓ cup of V8 Original 100% Vegetable Juice
• 2 Tbsp. unsalted butter
• ½ lemon
• ½ cup coarsely chopped parsley

Steps

1. Combine 3 Tbsp. oil and garlic in a large skillet. Set over medium heat and cook, tossing occasionally, until garlic has softened but has not taken on any color, 2–3 minutes.
2. Add shrimp, paprika, and red pepper flakes, and increase heat to medium-high. Season lightly with salt and cook, tossing often, until shrimp is almost cooked through, about 2 minutes.
3. Add V8 Original 100% Vegetable Juice and butter and cook, still tossing, until reduced by half and you have a silky red sauce, about 2 minutes.
4. Remove skillet from heat. Finely grate zest from lemon half over shrimp, then squeeze in about 1 tbsp. lemon juice. Scatter parsley and toss once more.
5. Transfer shrimp to a platter and drizzle with plenty of oil.
6. Serve with thick slices of crusty bread.