Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 medium zucchini, sliced into half-moons
  • 1 red bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 1 medium lemon, juiced and zested
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the shrimp completely dry with paper towels and season evenly with salt, pepper, and smoked paprika.
  2. Heat 1 tbsp of olive oil over medium-high heat until shimmering. Add the shrimp in a single layer and sear for 2 minutes per side until opaque and golden. Remove shrimp from the pan and set aside on a plate.
  3. In the same skillet, add the remaining 1 tbsp of olive oil. Toss in the zucchini and bell peppers, sautéing for 4–5 minutes until tender-crisp.
  4. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  5. Return the seared shrimp to the pan. Pour in the lemon juice and sprinkle with lemon zest. Toss for 1–2 minutes until the sauce thickens and coats the ingredients.
  6. Garnish with fresh parsley before serving.