Red Meat Allergy Friendly 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. Every ingredient here is naturally free from red meat, so there's no swapping, substituting, or second-guessing — just clean, confident cooking from start to finish. The shrimp get a quick sear in garlic-infused olive oil with a pinch of red pepper flakes, then the pan is deglazed with dry white wine and brightened with fresh lemon juice and zest before butter is swirled in to create a sauce that's silky and restaurant-worthy. Scallion greens and flat-leaf parsley scattered over the top add a fresh, herby finish that keeps every bite lively. It comes together in one skillet, which means less cleanup and more time actually enjoying the meal. Serve it straight from the pan with extra lemon wedges and something good to soak up 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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