Turmeric Free Lemon Garlic Shrimp
Bright, garlicky, and finished with a glossy butter-wine sauce, this shrimp dish is the kind of thing that looks like it came from a restaurant but comes together in a single skillet with minimal effort. The garlic-infused olive oil does serious heavy lifting here — it builds a deeply savory base without any chopping required, and a hit of red pepper flakes adds just enough warmth to keep things interesting. White wine goes into the pan next, lifting all those caramelized bits from the bottom before lemon juice and zest sharpen the whole sauce into something bright and irresistible. The butter swirled in at the end is what makes it feel truly luxurious, coating every shrimp in a silky, glossy finish. For anyone navigating anti-inflammatory spice restrictions, this recipe is a natural fit — the bold flavor comes entirely from citrus, alliums, wine, and heat, with zero reliance on the golden spice that sneaks into so many seafood seasonings and spice blends. Fresh parsley and sliced scallion greens scattered over the top add color and a clean, herby finish right before serving. Pile it over pasta, spoon it onto crusty bread, or serve it straight from the pan — it's genuinely hard to go wrong.
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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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