Garlic Rosemary Shrimp New Orleans

A whole head of garlic goes into this dish. Not a few cloves, the entire head, peeled and sauteed until just softened in olive oil. That’s what gives this New Orleans-style shrimp its bold, unapologetic flavor.

Fresh rosemary, oregano, crushed red pepper, and bay leaves build a fragrant, herby base. The shrimp go in and cook quickly alongside the garlic, just until pink. Then white wine, vinegar, and lemon juice deglaze the cast iron skillet, creating a brothy sauce that’s sharp, bright, and deeply savory all at once.

The surprise finish is a dash of nutmeg sprinkled on just before serving. It’s unexpected, but it works. Nutmeg has a warm, slightly sweet spice that rounds out the acidity of the wine and lemon without anyone being able to identify what it is.

Serve the shrimp and all that garlicky sauce right over buttered fettuccine tossed with Parmesan.

Pro Tips

• Use a cast iron skillet. It holds heat evenly and gives the garlic a gentle, consistent sear.
• Don’t brown the garlic. Two minutes over medium heat is enough. Browned garlic turns bitter.
• The shrimp are done the second they turn pink. Pull them or they’ll go rubbery fast.
• Shake the pan frequently instead of stirring. It keeps the shrimp moving without tearing them.

Variations

• Add a splash of heavy cream to the sauce after the wine for a richer, more indulgent version.
• Toss in a handful of cherry tomatoes with the wine for bursts of sweetness.
• Serve over crusty French bread instead of pasta for a more traditional NOLA approach.