Beef 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. Large shrimp are seared quickly in garlic-infused olive oil until perfectly pink and opaque, then bathed in a pan sauce built from dry white wine, fresh lemon juice, and a hit of lemon zest that keeps everything tasting alive and vibrant. A swirl of butter at the end pulls the whole sauce together into something silky and restaurant-worthy. Red pepper flakes add just enough warmth, while fresh parsley and sliced scallion greens bring a pop of color and freshness right before serving. Because the entire dish is built around shrimp, the sauce, and aromatics, there is no need to swap or substitute anything — it is naturally free of beef without any compromise to flavor or satisfaction. Serve it straight from the skillet with lemon wedges alongside crusty bread or over pasta to catch every drop of 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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