Cashew Free Lemon Shrimp

Total time22 min

Prep time10 min

Cook time12 min

4.5

(9)

Bright, garlicky, and finished with a glossy butter-wine sauce, this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort it takes. The shrimp get a quick sear in garlic-infused olive oil until perfectly pink and curled, then a pan sauce of dry white wine, fresh lemon juice, and lemon zest comes together in just a few minutes of simmering. A knob of butter swirled in at the end gives the whole thing that restaurant-quality sheen, while scallion greens and fresh parsley keep it feeling light and vibrant. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, straightforward cooking. The red pepper flakes add a gentle kick that plays beautifully against the citrus, and lemon wedges on the side let everyone dial up the brightness to their liking. Serve it over rice, toss it with pasta, or go low-carb with crusty bread to soak up every last 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
½ tsp kosher salt
¼ tsp black pepper
¼ tsp red pepper flakes
3 tbsp garlic-infused olive oil, divided
½ cup dry white wine
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
2 tbsp unsalted butter
4 scallions, green tops only, thinly sliced
2 tbsp fresh flat-leaf parsley, chopped

For serving

lemon wedges, for serving (optional)

Instructions

1
Pat the shrimp dry with paper towels, then season all over with the salt, black pepper, and red pepper flakes.
2
Heat 2 tablespoons of the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 2 minutes, until the undersides are pink and curled at the edges. Flip with tongs and cook 1 minute more, until opaque throughout with no translucent gray at the center. Transfer the shrimp to a plate.

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