Chestnut Free Dairy Free Garlic Butter Shrimp
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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
- 2 tbsp olive oil
- 5 cloves garlic, minced
- ⅓ cup dry white wine
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 3 tbsp dairy free butter, cut into pieces
- 3 tbsp fresh parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels, then season all over with the salt, black pepper, and red pepper flakes.
- 2
Heat 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 each shrimp and cook for 30 to 60 seconds more, until opaque throughout with no translucent gray at the center. Transfer the shrimp to a plate and set aside.
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