Mushroom 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 way more impressive than the effort involved. The garlic-infused olive oil does serious flavor work right from the start, blooming with red pepper flakes before the shrimp ever hit the pan. A quick sear locks in that satisfying snap and tender bite, and the white wine reduction pulls up all those caramelized bits into a sauce that's genuinely restaurant-worthy. Fresh lemon juice, lemon zest, and a swirl of butter bring everything together into something bright and rich at the same time. For anyone navigating a mushroom-free lifestyle, this recipe is a clean win — every ingredient is straightforward, with zero fungi hiding in a sauce packet or seasoning blend. Scallion greens and flat-leaf parsley scattered over the top add a pop of color and freshness that makes the whole plate look as good as it tastes. Serve it straight from the skillet with lemon wedges and something crusty 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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