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Garlic Butter Shrimp Zucchini Skillet - Quick, Fresh, and Flavorful

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 2 medium zucchini, sliced into half-moons (about 1/4-inch thick)
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
  • 1 teaspoon Italian seasoning or dried oregano/basil blend
  • 1/2 teaspoon paprika (smoked or sweet)
  • Zest of 1 lemon and 2 tablespoons lemon juice
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (or basil)
  • Optional: 1/4 cup grated Parmesan, cherry tomatoes, or a splash of dry white wine

Method
 

  1. Prep the shrimp and zucchini: Pat the shrimp dry with paper towels and season with salt, pepper, and paprika. Slice the zucchini into half-moons so they cook evenly and keep some bite.
  2. Warm the skillet: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. When it shimmers, add half the shrimp in a single layer. Cook 1–2 minutes per side until just pink. Remove to a plate. Repeat with the remaining shrimp and another tablespoon of oil.
  3. Sauté the zucchini: Lower heat to medium. Add 1 tablespoon butter to the skillet. Stir in the zucchini, a pinch of salt, and Italian seasoning. Cook 3–4 minutes, stirring occasionally, until the edges start to brown but the centers are still firm.
  4. Build the garlic butter: Push the zucchini to the sides of the pan. Add the remaining 2 tablespoons butter to the center, then the minced garlic and red pepper flakes. Stir 30 seconds, just until fragrant. If using, splash in a couple tablespoons of white wine and let it sizzle for 20–30 seconds.
  5. Bring it together: Return the shrimp and any juices to the skillet. Add lemon zest and lemon juice. Toss everything to coat in the butter sauce. Cook 1 minute more, just to warm the shrimp through.
  6. Finish and serve: Taste and adjust salt, pepper, and lemon. Sprinkle with parsley (and Parmesan if using). Serve right away with crusty bread, rice, zucchini noodles, or over cooked pasta.