Red Meat Allergy Friendly Classic Shrimp Skillet Dinner
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 3 tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- 1 pint cherry tomatoes, halved
- ½ cup dry white wine
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 3 tbsp fresh flat-leaf parsley, roughly chopped
For serving
- cooked white rice or crusty bread, for serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season all over with the salt, black pepper, and red pepper flakes.
- 2
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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