Walnut Free Lemon Shrimp
Bright, garlicky, and finished with a glossy butter-lemon sauce, this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort it takes. The shrimp get a quick sear in garlic-infused olive oil until perfectly pink and curled, then a pan sauce of white wine, fresh lemon juice, and lemon zest comes together in just a few minutes using the same skillet. A swirl of butter at the end gives the sauce that restaurant-quality sheen, while scallion greens and chopped parsley add a fresh, herby finish. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, confident cooking. Serve it straight from the pan with extra lemon wedges and something to soak up all that sauce, because you will not want to waste a drop.
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Learn more →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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