Mushroom 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 combination of dry white wine, fresh lemon juice, and lemon zest builds a pan sauce with real depth, while scallion greens and flat-leaf parsley keep things fresh and vibrant right at the finish. Every ingredient here is clean and straightforward — no hidden fungi, no questionable blends, just shrimp and a handful of pantry staples you can verify at a glance. That matters more than it sounds, since sauces and seasoning packets are common places for dried mushroom powders or umami boosters to sneak in unannounced. Garlic-infused olive oil does the heavy lifting on flavor, so you get that savory, aromatic base without needing anything extra. The whole thing comes together in one skillet in just a few minutes, making it as practical as it is delicious. Serve it straight from the pan with extra lemon wedges and crusty bread to catch every 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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