Carrageenan 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. The shrimp are seared quickly over high heat so they stay tender and juicy, then pulled from the pan while a reduced white wine and lemon sauce comes together in just a few minutes. A swirl of butter at the end gives the sauce that restaurant-quality sheen without any thickeners or additives — which is exactly where carrageenan tends to sneak into store-bought sauces, flavored butters, and pre-marinated seafood products. Every ingredient here is straightforward and clean: fresh lemon juice, lemon zest, garlic-infused olive oil, and a handful of herbs that make the whole skillet smell incredible. Scallion greens and flat-leaf parsley scattered over the top add a pop of color and freshness right before serving. It comes together in one pan, which means less cleanup and more time to enjoy it with crusty bread or over a bowl of rice.
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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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