Nutmeg Free Lemon Garlic Shrimp

Total time20 min

Prep time10 min

Cook time10 min

5.0

(24)

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 it takes. The garlic-infused olive oil does serious flavor work right from the start, and a hit of red pepper flakes keeps things lively without overwhelming the delicate shrimp. A splash of dry white wine deglazes all those caramelized bits from the pan, and fresh lemon juice plus zest pull everything into a sauce that's tangy, rich, and completely addictive. Many classic shrimp recipes sneak in warm spices that can be hard to spot on a label, but every element here is clean, straightforward, and easy to verify at a glance. Flat-leaf parsley and sliced scallion greens scattered over the top add a fresh, herby finish that makes the whole plate pop with color. Serve it straight from the skillet with lemon wedges and some crusty bread to catch every drop of that sauce.

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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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