Tree Nut 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 to pull together. The garlic-infused olive oil does serious flavor work right from the start, and a splash of dry white wine deglazes all those savory browned bits into a pan sauce that's genuinely restaurant-worthy. Fresh lemon juice and zest cut through the richness of the butter, keeping every bite lively and clean. Scallion greens and flat-leaf parsley scattered over the top add a pop of color and a little herby freshness that rounds everything out beautifully. For anyone navigating tree nut concerns, this recipe is naturally in the clear — every ingredient here is straightforward, with no nut-based oils, almond flour, or sneaky garnishes to second-guess. The whole thing comes together in one skillet, so cleanup is minimal and the shrimp stay perfectly tender rather than overcooked. 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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