Garlic Butter Shrimp with Zucchini and Bell Peppers
Shrimp and tender-crisp zucchini and bell peppers in a skillet with a lemony garlic butter sauce.
Ingredients
Main Ingredients
- 1 lb large shrimp peeled and deveined
- 3 tbsp unsalted butter divided
- 1 tsp olive oil
- 2 tbsp garlic freshly minced
- 1 tsp ground cumin
- 1 tsp red pepper flakes use less for a milder dish
- ½ tsp smoked paprika
- 1 medium zucchini sliced into 1/4-inch half-moons
- 1 ½ cup bell peppers cut into 1-inch pieces
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- salt to taste
- ½ tsp freshly ground black pepper
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the zucchini and bell peppers with a pinch of salt for 4 to 5 minutes until tender but still crisp. Move to a plate.
- Pat the shrimp dry and toss with the cumin, red pepper flakes, smoked paprika, salt and pepper.
- Add the shrimp to the same skillet in a single layer and cook for about 2 to 3 minutes, turning once, until pink and opaque.
- Stir in the garlic and cook for about a minute until fragrant.
- Return the vegetables to the pan. Remove from the heat and stir in the remaining 2 tablespoons of butter, the lemon juice and lemon zest until the butter melts.
- Sprinkle with parsley and serve right away.
Notes
Shrimp should look pearly and opaque when done. Nutrition values are an estimate per serving.