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 sauce that's tangy and rich at the same time, while scallion greens and flat-leaf parsley keep everything feeling fresh and vibrant. Shrimp cook in just a few minutes per side, so the whole skillet comes together fast without sacrificing any depth of flavor. For anyone avoiding rye, this recipe is naturally a great fit — every ingredient here is straightforward and easy to verify, with no grains or hidden fillers to worry about. Garlic-infused olive oil does the heavy lifting on aromatics, so the sauce is deeply savory without requiring a long ingredient list. Serve it straight from the pan with extra lemon wedges and you've got something that looks and tastes like it came out of a coastal bistro kitchen.
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Pat the shrimp dry with paper towels, then season all over with the salt, black pepper, and red pepper flakes.
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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