Plump shrimp get a quick sear in olive oil until just pink and tender, then get set aside while a garlicky pan sauce comes together right in the same skillet. Cherry tomatoes soften and burst into their own juices, white wine deglazes all those browned bits, and a swirl of butter and fresh lemon juice turns everything glossy and rich. The shrimp go back in for a final toss, soaking up that bright, garlicky sauce before a scatter of fresh parsley finishes things off. Ladled over a bowl of rice, it's a fast, restaurant-worthy dinner with big flavor and minimal cleanup. This one is a great fit for a gluten free table, no complicated technique required, just a hot skillet and about twenty minutes of your time.
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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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