# 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, plus more for garnish
→ Optional
11 - Lemon wedges for serving
# How To Make It:
01 - Preheat oven to 400°F. In a large ovenproof skillet, heat olive oil and 1 tablespoon butter over medium heat.
02 - Add minced 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 3-4 minutes, stirring occasionally, until vegetables begin to soften.
04 - Push vegetables to the sides of the skillet. Arrange shrimp in a single layer in the center. Season lightly with salt and pepper.
05 - Dot shrimp and vegetables with remaining butter. Sprinkle with lemon zest and pour lemon juice evenly over the entire pan.
06 - Transfer skillet to preheated oven and roast for 8-10 minutes until shrimp are pink and cooked through.
07 - Remove from oven, sprinkle with fresh parsley, and serve immediately with lemon wedges.
