Hazelnut 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 juicy and tender, then pulled from the pan while you build a pan sauce from dry white wine, fresh lemon juice, and a hit of zest that makes everything sing. A swirl of butter at the end pulls it all together into something silky and restaurant-worthy. Garlic-infused olive oil does the heavy lifting on flavor without requiring you to mince a single clove, and the red pepper flakes add just enough warmth to keep things interesting. Fresh parsley and sliced scallion greens scattered on top give it color and a clean, herby finish. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based ingredients — no specialty swaps needed, just straightforward pantry staples that deliver serious flavor. Serve it straight from the skillet with lemon wedges and crusty bread to catch every 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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