Chestnut 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 quick pan sauce comes together with white wine, fresh lemon juice, and a hit of zest. A swirl of butter at the end pulls everything into a silky, restaurant-worthy coating that clings to every piece. Scallion greens and fresh flat-leaf parsley scattered on top add a pop of color and a little brightness to balance the richness. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and any nut-based ingredients — just clean, simple pantry staples and fresh seafood. The whole thing comes together in one skillet, which means less cleanup and more time enjoying dinner. Serve it straight from the pan with a few extra lemon wedges and some crusty bread to soak up every last 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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