Nutmeg Free Lemon Shrimp

Total time22 min

Prep time10 min

Cook time12 min

4.5

(9)

Bright, garlicky, and finished with a glossy butter sauce, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. The sauce builds in layers — white wine reduced down with its browned bits, then hit with fresh lemon juice and zest before butter is swirled in for that restaurant-quality sheen. Scallion greens and chopped parsley go in at the very end, keeping everything vibrant and fresh rather than muddy or overcooked. Many classic shrimp and seafood recipes lean on warm spices that can sneak nutmeg into the mix, but this one stays clean and citrus-forward with nothing to second-guess. The heat comes purely from red pepper flakes, and the depth comes from garlic-infused olive oil and a good dry white wine — no hidden spice blends required. Serve it straight from the pan with extra lemon wedges and something to soak up every last 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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