Lactose Free Lemon Garlic Shrimp
Bright, garlicky, and finished with a glossy pan sauce, this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort involved. The sauce builds fast — white wine deglazes the pan, then fresh lemon juice, zest, and a small knob of butter swirl together into something silky and restaurant-worthy. That single tablespoon of butter is the only dairy in the entire recipe, and at that quantity it melts seamlessly into the sauce without any of the heaviness that can come from cream-based alternatives. Garlic-infused olive oil does the heavy lifting on flavor, so you get deep, savory depth without any hidden dairy lurking in the base. Red pepper flakes add a gentle kick, while fresh parsley and sliced scallion greens keep everything tasting clean and vibrant. The shrimp cook in just a few minutes per side, so the whole skillet comes together before you've even set the table. Serve it straight from the pan with lemon wedges and something 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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