Paraben Free Lemon Shrimp

Total time22 min

Prep time10 min

Cook time12 min

4.5

(9)

Bright, garlicky, and finished with a silky 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 layered citrus flavor that store-bought sauces and pre-seasoned seafood products simply can't replicate — and with whole, recognizable ingredients from start to finish, you stay in complete control of what goes into your food. Garlic-infused olive oil does the heavy lifting on aromatics without any additives or preservatives sneaking in through a jarred shortcut. A quick sear gets the shrimp perfectly pink and opaque, and the pan sauce comes together in just a few minutes while those gorgeous browned bits get scraped up and folded into the flavor. Scallion greens and fresh flat-leaf parsley stirred in at the end keep everything tasting clean and vibrant. Serve it straight from the skillet with lemon wedges alongside and you've got a dish that's as satisfying to look at as it is to eat.

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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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