Macadamia 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 tender and juicy, then pulled from the pan while a reduced white wine and lemon sauce comes together in just a few minutes. A swirl of butter at the end gives the sauce that silky, restaurant-quality finish that makes you want to mop up every last drop. Fresh parsley and sliced scallion greens scattered over the top add a pop of color and a little brightness that balances the richness beautifully. For anyone navigating tree nut concerns, this recipe is naturally free of them — every ingredient here is straightforward, with no hidden nut oils or ambiguous pantry additions to second-guess. Serve it straight from the skillet with lemon wedges alongside, and dinner is on the table before anyone even has time to complain they're hungry.
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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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