Pescatarian 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. Large shrimp are seasoned simply, seared until just pink and opaque, then pulled from the pan so they stay perfectly tender while a quick pan sauce comes together. Dry white wine deglazes all those savory browned bits, and a hit of fresh lemon juice plus zest keeps everything tasting clean and vibrant. The garlic-infused olive oil does the heavy lifting on flavor without requiring you to peel a single clove, and the butter swirled in at the end gives the sauce that silky, restaurant-quality finish. Scattered parsley and sliced scallion greens add a pop of color and freshness right before serving. It's a naturally seafood-forward meal that fits a pescatarian table without any substitutions or workarounds — just great ingredients treated well.
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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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