Almond Free Lemon Garlic Shrimp
Bright, garlicky, and finished with a glossy butter-wine sauce, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. Garlic-infused olive oil does the heavy lifting on flavor right from the start, while a splash of dry white wine deglazes the pan and picks up every last bit of caramelized goodness. Fresh lemon juice and zest cut through the richness of the butter, giving the sauce that sharp, citrusy lift that makes the whole thing sing. A scatter of flat-leaf parsley and sliced scallion greens adds color and a fresh finish just before serving. For anyone navigating tree nut allergies, this recipe is naturally free of almonds and almond-derived ingredients — no swaps needed, no label-reading required. Every ingredient here is straightforward, so you can focus on technique rather than worrying about what might be hiding in a store-bought sauce or seasoning blend. Serve it straight from the skillet with lemon wedges alongside, and don't skip the crusty bread for soaking up that sauce.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- 3 tbsp garlic-infused olive oil
- ½ tsp red pepper flakes
- ½ cup dry white wine
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp unsalted butter
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp fresh flat-leaf parsley, roughly chopped
- 4 scallions, green tops only, thinly sliced
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season evenly with the salt and black pepper.
- 2
Heat the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
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