Golden garlic and a hit of red pepper flakes turn a quick shrimp sauté into something worth pulling a chair up for. The shrimp cook fast in a single layer until just opaque, then get a bright finish of fresh lemon juice and a scatter of parsley right in the pan. Extra-virgin olive oil carries all that garlicky flavor, so every bite is rich without feeling heavy. It's the kind of simple, whole-foods dinner that comes together in one skillet and tastes like way more effort than it actually took. Serve it straight from the pan with extra lemon wedges for squeezing, and it's a solid pick to add to your Whole30 rotation whenever you want something fast, punchy, and satisfying.
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Pat the shrimp thoroughly dry with paper towels and season with the kosher salt.
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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