Turmeric 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 quickly in the same pan — white wine reduces down, then lemon juice and zest go in, and a couple tablespoons of butter pull everything together into something silky and restaurant-worthy. Scallion greens and fresh parsley add a pop of color and freshness right at the end, keeping the whole thing light and vibrant. Many shrimp recipes lean on spice blends or seasoning mixes that can sneak in unwanted ingredients, but this one keeps it clean with straightforward pantry staples you can easily verify. The garlic-infused olive oil does a lot of the heavy lifting on flavor, so you get that savory depth without any complicated prep. Serve it straight from the skillet with extra lemon wedges and you've got a dish that's as easy to pull off as it is satisfying 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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