Lactose Free Lemon Shrimp

Total time22 min

Prep time10 min

Cook time12 min

4.5

(9)

Bright, garlicky, and finished with a glossy pan sauce, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort involved. The sauce builds from dry white wine, fresh lemon juice, and a hit of zest, then gets rounded out with just enough butter to turn silky without being heavy — making it naturally easy on those avoiding dairy in larger amounts. A single small knob of butter goes a long way here, emulsifying into the reduced wine and citrus so every shrimp gets coated in something genuinely craveable. Garlic-infused olive oil does the heavy lifting on flavor, so you get that deep savory backbone without any cream or cheese in sight. The scallion greens and fresh parsley stirred in at the end keep things vibrant and fresh rather than rich or cloying. Serve it straight from the skillet with lemon wedges and some crusty bread or rice to catch every drop of that sauce — it disappears fast.

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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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