Pescatarian 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 involved. Large shrimp are seasoned with a little heat from red pepper flakes, seared quickly in garlic-infused olive oil, and then reunited with a pan sauce built from dry white wine, fresh lemon juice, and lemon zest. A swirl of butter at the end pulls everything together into something silky and restaurant-worthy. The scallion greens and chopped parsley stirred in at the finish add color and a fresh, herby lift that keeps the dish from feeling heavy. Because every ingredient here is straightforward and seafood-forward, there's no need to hunt for specialty substitutes or second-guess what's in the pan. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a bowl of shrimp that tastes like it came from a coastal bistro. Serve it with lemon wedges on the side and something crusty nearby 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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