Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 3 medium zucchini, spiralized or sliced into thin half-moons
  • 1 cup cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 lemon, juiced and zested
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano

Instructions:

  1. Prep the produce. Spiralize your zucchini or cut into thin half moons. Pat the shrimp dry with paper towels. Note: Dry shrimp sear faster
  2. Heat olive oil in a 12 inch skillet over medium high heat.
  3. Add shrimp in a single layer. Cook 2 minutes per side until golden and opaque.
  4. Remove shrimp from the pan and set aside on a plate. Note: This prevents rubbery shrimp
  5. Melt butter in the same pan. Stir in minced garlic and dried oregano, sautéing 30 seconds until fragrant.
  6. Add halved cherry tomatoes. Cook 2-3 minutes until they begin to soften and blister.
  7. Add zucchini. Sauté 2-3 minutes until softened but still retaining a snap.
  8. Return shrimp to the pan.
  9. Stir in lemon juice, lemon zest, and chopped parsley.
  10. Toss for 60 seconds until everything is glazed in the pan juices.