Pistachio 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 shrimp cook in just a few minutes per side, and the pan sauce comes together while they rest — dry white wine reduced with fresh lemon juice and zest, then swirled with butter until it's silky and rich. Garlic-infused olive oil does the heavy lifting on flavor without requiring you to mince a single clove, and a pinch of red pepper flakes keeps things lively without overwhelming the delicate seafood. Scallion greens and fresh flat-leaf parsley scattered over the top add color and a clean, herby finish right before serving. For anyone navigating tree nut allergies, this recipe is naturally free of nuts in every form — no garnishes, no finishing oils, nothing to second-guess. It's the kind of clean, straightforward ingredient list that lets you cook with total confidence and focus entirely on getting those shrimp perfectly pink and tender.
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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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