Plump shrimp get a quick sear until just pink and tender, then meet a garlicky skillet sauce built on sweet blistered cherry tomatoes and a splash of dry white wine that reduces down into something glossy and rich. A finishing squeeze of lemon and a shower of fresh parsley brighten every bite, and the whole thing comes together in one pan in under thirty minutes. Spoon it over a mound of rice or mop it up with crusty bread — either way, that sauce is the whole point. It's a weeknight-easy dinner that still feels like something you'd order at a coastal Italian spot, and it fits neatly into a dairy free routine without skipping any of the flavor.
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Pat the shrimp dry with paper towels and season all over with the salt, black pepper, and red pepper flakes.
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 1 1/2 minutes, until the undersides are pink and opaque. Flip with tongs and cook 30 to 60 seconds more, until the shrimp are pink and opaque throughout with no translucent gray at the center. Transfer to a plate and set aside.
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