Pistachio Free Paleo Garlic Shrimp
Garlicky, bright, and just a little spicy, this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort it takes. A generous pour of olive oil carries thinly sliced garlic and red pepper flakes until they're fragrant and golden, building a deeply savory base before the shrimp ever hit the pan. A splash of dry white wine and fresh lemon juice pull everything together into a light, glossy sauce that clings to every bite. Because the ingredient list is naturally clean — nothing but whole foods, good oil, and fresh aromatics — there's zero guesswork about hidden additives or sneaky nut-based fillers. Shrimp cook fast here, just a couple of minutes per side, so the texture stays tender and juicy rather than rubbery. A shower of flat-leaf parsley at the end adds a pop of color and freshness that makes the whole pan look like something out of a coastal Italian trattoria. Serve it straight from the skillet with lemon wedges and you've got a dish that disappears fast.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- ⅓ cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ¼ cup dry white wine
- 1 tbsp fresh lemon juice
- ½ tsp kosher salt
- 3 tbsp fresh flat-leaf parsley, roughly chopped
For serving
- lemon wedges, for serving
Instructions
- 1
Pat the shrimp thoroughly dry with paper towels and season with the kosher salt.
- 2
Heat the olive oil in a 12-inch skillet over medium heat until the oil shimmers. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is pale golden at the edges and fragrant, about 2–3 minutes. Watch closely — garlic at this volume can brown quickly.
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