Juicy shrimp get a fast sear in garlic-infused olive oil with a pinch of red pepper flakes, then a bright pan sauce built from white wine, fresh lemon juice, and lemon zest brings everything together with a glossy finish. Fresh parsley and sliced scallion greens scattered over the top add color and a clean, herby lift right before serving. The whole dish comes together in one skillet in under fifteen minutes, making it an easy weeknight dinner or a quick starter for guests. Serve it with lemon wedges on the side and maybe some crusty bread or rice to soak up every bit of that citrusy pan sauce. It's a satisfying, restaurant-quality plate that works perfectly for a dairy free table without sacrificing any of that rich, glossy texture you want from a good scampi-style dish.
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Pat the shrimp dry with paper towels and season evenly with the salt and black pepper.
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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