Lupin 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 shrimp are seared quickly over high heat until just pink and curled, then tossed back into a pan sauce built from white wine, fresh lemon juice, and a hit of zest — every element working together to keep things light and vibrant. Scallion greens and flat-leaf parsley go in at the very end, adding a fresh, herby lift that makes the whole plate pop. Lupin flour and lupin-based fillers have quietly crept into a surprising number of restaurant sauces and pre-seasoned seafood products, so cooking from scratch with straightforward ingredients like these is genuinely the safest and most satisfying route. There's nothing here to second-guess — just clean, real flavors that let the shrimp shine. Serve it straight from the skillet with extra lemon wedges and something good to soak up 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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