BHA & BHT 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. Every ingredient here is whole and recognizable — fresh shrimp, real lemon juice and zest, dry white wine, unsalted butter, and herbs straight from the bunch — so there's no need to scan labels for synthetic preservatives like BHA or BHT that often sneak into processed seafood products, bottled sauces, or flavored oils. Garlic-infused olive oil does the heavy lifting on flavor, while a hit of red pepper flakes adds just enough warmth to keep things interesting. The technique is straightforward: sear the shrimp fast, build a quick pan sauce with the wine and lemon, then swirl in the butter until it turns silky and glossy. Scallion greens and fresh flat-leaf parsley scattered over the top at the end keep everything tasting vivid and clean. Serve it straight from the skillet with lemon wedges on the side and something good to soak up the 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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