Walnut 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 tender and juicy, then pulled from the pan while a white wine reduction builds into something genuinely restaurant-worthy. A hit of fresh lemon juice, lemon zest, and a swirl of butter bring it all together into a sauce you'll want to mop up with crusty bread. Scallion greens and flat-leaf parsley scattered over the top add a pop of color and freshness right before serving. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of walnuts and any nut-based ingredients — every component is straightforward and easy to verify. It's a clean, confident dish that doesn't rely on anything hidden or complicated, just good technique and simple pantry staples working at their best.
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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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