Pork 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 are seared quickly over high heat so they stay plump and juicy, then pulled from the pan while a quick pan sauce comes together with white wine, fresh lemon juice, and a hit of zest. A swirl of butter at the end brings everything into a silky, restaurant-worthy glaze that clings to every piece. Scallion greens and fresh parsley scattered over the top add color and a little brightness that cuts right through the richness. The whole ingredient list is naturally free of pork and pork-derived products, so there's nothing to swap or second-guess — just clean, simple cooking from start to finish. Serve it straight from the skillet with lemon wedges and some crusty bread to soak 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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