Emulsifier Free Lemon Garlic Shrimp
Bright, garlicky, and finished with a glossy pan sauce, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. The sauce comes together from dry white wine, fresh lemon juice, lemon zest, and a swirl of unsalted butter — real, whole ingredients with nothing hidden in the mix. That matters more than it might seem, because emulsifiers have a way of sneaking into bottled sauces, flavored oils, and pre-seasoned seafood products, making a dish like this genuinely tricky to source from a restaurant or a packaged shortcut. Here, the butter melts directly into the reduced wine and lemon, creating a naturally glossy, lightly thickened sauce without any additive doing the work. Garlic-infused olive oil and a pinch of red pepper flakes build the base, while fresh parsley and sliced scallion greens add a pop of color and brightness right at the end. The shrimp cook fast — just a couple of minutes per side — so the whole thing comes together quickly without sacrificing that perfectly pink, tender texture. Serve it straight from the skillet with lemon wedges and good crusty bread, and it's genuinely hard to believe something this clean and simple tastes this good.
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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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