Paraben 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 garlic-infused olive oil does the heavy lifting on flavor without requiring you to mince a single clove, and the combination of dry white wine, fresh lemon juice, and lemon zest builds a pan sauce that is genuinely restaurant-worthy. Each shrimp gets a quick sear until perfectly pink and opaque, then gets tossed back into that reduced, buttery sauce so every bite is coated in something wonderful. Fresh flat-leaf parsley and sliced scallion greens scattered over the top add a pop of color and a clean, herby finish. For anyone navigating paraben sensitivities, the appeal here is how straightforward the ingredient list is — whole, recognizable foods with no processed sauces, bottled marinades, or mystery preservatives hiding in the mix. Serve it straight from the skillet with lemon wedges alongside, and have some crusty bread ready to mop 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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