Chicken 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 far more impressive than the effort it takes. The whole thing comes together in a single skillet, starting with a quick sear that gets the shrimp perfectly pink and curled before a pan sauce of dry white wine, fresh lemon juice, and lemon zest takes center stage. Swirling in cold butter at the end is the move that transforms those simple liquids into something silky and restaurant-worthy. Scallion greens and fresh flat-leaf parsley go in right at the finish, keeping everything vibrant and a little herbaceous. Because the protein here is entirely seafood-based, there's no need to navigate poultry substitutions or worry about hidden meat-based broths sneaking into the sauce — just clean, straightforward ingredients from start to finish. Serve it straight from the pan with extra lemon wedges and something crusty 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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