Honey 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 garlic-infused olive oil does the heavy lifting on flavor right from the start, and a splash of dry white wine deglazes all those savory browned bits into a pan sauce that practically builds itself. Fresh lemon juice and zest keep everything lively and sharp, while the butter swirled in at the end gives the sauce that silky, restaurant-quality finish. Many shrimp recipes sneak in a drizzle of honey or a sweet glaze to balance the acidity, but this one achieves perfect balance through technique alone — the wine reduction and butter do exactly that job without any added sweetener. Parsley and sliced scallion greens scattered over the top add a pop of color and a fresh, herby lift just before serving. It comes together in one skillet with straightforward ingredients, making it just as practical as it is delicious.
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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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