Xanthan Gum 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 like it belongs in a coastal restaurant. The sauce gets its silky body entirely from a quick pan reduction and a swirl of butter — no thickeners, stabilizers, or additives of any kind. That makes it a natural fit for anyone avoiding xanthan gum, since every single ingredient here is clean and straightforward. Garlic-infused olive oil lays down a deep savory base, while fresh lemon juice, lemon zest, and dry white wine keep the whole thing tasting alive and vibrant. A hit of red pepper flakes adds just enough warmth without overwhelming the delicate sweetness of the shrimp. Parsley and sliced scallion greens scattered over the top at the end bring a fresh, herby finish that ties everything together beautifully. Serve it straight from the pan with lemon wedges and good 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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