Golden shrimp get a fast sear in garlic-infused olive oil until they're just-curled and opaque, then they're set aside while the skillet works double duty. A splash of dry white wine deglazes all those browned bits, reducing down into a bright, punchy base before fresh lemon juice and zest go in for that signature tang. Scallion greens and chopped parsley fold in at the end, along with the shrimp, so everything gets glossed in that citrusy pan sauce right before serving. It's a fifteen-minute skillet dinner with big flavor and almost no cleanup, especially good piled over rice or crusty bread to soak up every drop. This one's a great pick for a dairy free dinner rotation, since it leans on citrus, wine, and garlic for its richness rather than anything heavy or creamy. Serve it hot, straight from the skillet, with extra lemon wedges on the side.
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Pat the shrimp dry with paper towels, then season all over with the salt, black pepper, and red pepper flakes.
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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