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 whole thing comes together in a single skillet, building layers of flavor from garlic-infused olive oil, a splash of dry white wine, and a hit of fresh lemon juice and zest. Shrimp is naturally free of the cured and processed meat concerns that make nitrate and nitrite avoidance tricky — no deli counter, no cured ingredients, just clean, whole-food protein cooked simply and fast. A finishing swirl of unsalted butter pulls the pan sauce together into something silky and restaurant-worthy, while fresh parsley and sliced scallion greens add a pop of color and brightness right at the end. The technique is straightforward: sear the shrimp until just pink, build the sauce in the same pan, then toss everything together for a final 30 seconds so nothing overcooks. Serve it straight from the skillet with extra lemon wedges and you have a meal that's as clean and unfussy as it is genuinely delicious.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Pat the shrimp dry with paper towels and season evenly with the salt and black pepper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
