Plump shrimp get seasoned with salt, black pepper, and a pinch of red pepper flakes, then seared in olive oil until each one turns pink and opaque with just a bit of char on the edges. The real magic happens in the pan afterward: minced garlic cooks until fragrant and golden, then white wine and fresh lemon juice deglaze all those browned bits into a glossy, syrupy sauce. That sauce gets swirled until silky and emulsified, then tossed with the shrimp and a handful of chopped parsley for a bright, herby finish. Wine and lemon do a lot of the flavor work here, so there's plenty going on beyond any single ingredient. Since the whole dish comes together in one skillet with no flour, breading, or thickeners involved, it's a genuinely solid option for a gluten free dinner rotation. Serve it hot with lemon wedges alongside for squeezing, and it's ready in minutes flat.
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Pat the shrimp dry with paper towels, then season all over with the salt, black pepper, and red pepper flakes.
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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