Chestnut Free Lemon 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 combination of dry white wine, fresh lemon juice, and lemon zest builds a pan sauce with real depth, while a final swirl of butter pulls everything together into something silky and restaurant-worthy. Scallion greens and chopped parsley add a pop of color and freshness right at the end, keeping the whole dish lively rather than heavy. For anyone navigating tree nut restrictions, this recipe is naturally worry-free — every ingredient on the list is straightforward, with no hidden nut-based oils, flours, or garnishes to second-guess. Garlic-infused olive oil does the heavy lifting on flavor so you get that savory, aromatic backbone without any complicated prep. The shrimp cook in just a few minutes per side, so the whole skillet comes together fast and lands on the table while everything is still sizzling. Serve it straight from the pan with extra lemon wedges and a good piece of crusty bread to catch every drop of that sauce.
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Learn more →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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