Peanut 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 it takes. Garlic-infused olive oil does the heavy lifting on flavor, while a splash of dry white wine deglazes the pan and picks up all those savory browned bits from the bottom. Fresh lemon juice and zest keep everything lively and sharp, and the butter swirled in at the end gives the sauce a silky, restaurant-worthy finish. A scatter of flat-leaf parsley and sliced scallion greens adds a pop of color and freshness right before serving. Every ingredient here is naturally free of peanuts and peanut-derived oils, so there's no label-reading stress — just clean, simple cooking with straightforward pantry staples. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a plate of perfectly pink, tender shrimp.
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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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