Succulent shrimp, zucchini, and cherry tomatoes roasted in lemon butter sauce for a quick, healthy meal.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 2 medium zucchini, sliced into half-moons
03 - 1 pint cherry tomatoes, halved
04 - 3 cloves garlic, minced
→ Sauce & Seasonings
05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil
07 - Zest and juice of 1 large lemon
08 - 1/2 teaspoon crushed red pepper flakes, optional
09 - Salt and freshly ground black pepper to taste
10 - 2 tablespoons fresh parsley, chopped
→ Optional
11 - Lemon wedges for serving
# Steps to Follow:
01 - Preheat oven to 400°F
02 - In a large ovenproof skillet, heat olive oil and 1 tablespoon butter over medium heat. Add garlic and sauté for 1 minute until fragrant
03 - Add zucchini and cherry tomatoes. Season with salt, pepper, and red pepper flakes if using. Cook for 3 to 4 minutes, stirring occasionally, until vegetables begin to soften
04 - Push vegetables to the sides of the skillet. Add shrimp in a single layer to the center. Season shrimp lightly with salt and pepper
05 - Dot the shrimp and vegetables with remaining butter. Sprinkle with lemon zest and pour lemon juice evenly over the skillet
06 - Transfer the skillet to the oven and roast for 8 to 10 minutes until shrimp are pink and cooked through
07 - Remove from oven, sprinkle with fresh parsley, and serve immediately with lemon wedges
