Macadamia 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 opaque, then tossed in a pan sauce built from white wine, fresh lemon juice, lemon zest, and a swirl of butter that pulls everything together into something silky and restaurant-worthy. Scallion greens and chopped parsley go in at the very end, keeping the flavors fresh and vibrant rather than muddled. For anyone navigating tree nut concerns, this recipe is naturally free of any nut-based oils or ingredients — garlic-infused olive oil does all the heavy lifting in the flavor department. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a bowl of shrimp with crusty bread to soak up every last drop of that sauce. Serve it with extra lemon wedges on the side and it's honestly hard to believe something this good took so little time.

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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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