Turkey Free Lemon Garlic Shrimp

Total time20 min

Prep time10 min

Cook time10 min

5.0

(24)

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 tender, then pulled from the pan while a quick pan sauce comes together with white wine, fresh lemon juice, and a hit of zest. Swirling in cold butter at the end gives the sauce that restaurant-quality sheen that coats every single shrimp beautifully. Red pepper flakes add just enough warmth, while fresh parsley and sliced scallion greens keep things bright and fresh right up until the last bite. For anyone avoiding poultry entirely, this is a naturally clean choice — nothing here relies on turkey-based broths, stocks, or hidden proteins that can sneak into other skillet recipes. Serve it straight from the pan with extra lemon wedges and some crusty bread to catch every drop of that sauce.

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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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