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Garlic Butter Shrimp and Zucchini - A Fast, Flavorful Skillet Dinner

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

Ingredients
  

  • Shrimp: 1 to 1.25 pounds large shrimp, peeled and deveined (tails on or off)
  • Zucchini: 2 medium, sliced into half-moons
  • Butter: 3 tablespoons, divided
  • Olive oil: 1 tablespoon
  • Garlic: 4–5 cloves, minced
  • Lemon: 1, for zest and juice
  • Red pepper flakes: 1/4 to 1/2 teaspoon, to taste
  • Salt and black pepper: to taste
  • Fresh parsley: small handful, chopped (or basil)
  • Optional add-ins: grated Parmesan, a splash of white wine, cherry tomatoes, or cooked pasta/rice for serving

Method
 

  1. Pat the shrimp dry. Moisture is the enemy of sear. Lay the shrimp on paper towels and pat both sides. Season with salt and pepper.
  2. Prep the zucchini. Slice into 1/2-inch half-moons so they cook evenly. Lightly season with salt and pepper.
  3. Preheat the pan. Set a large skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. The mix of fats helps prevent burning and improves browning.
  4. Sear the zucchini. Spread zucchini in an even layer. Cook 3–4 minutes, stirring just once or twice, until edges are golden and centers are just tender. Transfer to a plate.
  5. Cook the shrimp. In the same skillet, add another 1 tablespoon butter. Place shrimp in a single layer. Cook 1–2 minutes per side until they curl and turn opaque with pink edges. Do not overcook. Transfer to the plate with zucchini.
  6. Build the garlic butter sauce. Lower heat to medium. Add remaining 1 tablespoon butter and the minced garlic. Stir 30–45 seconds until fragrant, not browned. If using, add a splash of white wine and simmer 30 seconds to reduce.
  7. Season and brighten. Add red pepper flakes, lemon zest, and 1–2 teaspoons lemon juice. Taste and adjust with more salt, pepper, or lemon as needed.
  8. Return shrimp and zucchini. Toss gently in the sauce for 30–60 seconds to warm through. Stir in parsley. If serving with pasta, add it now with a splash of pasta water to help the sauce cling.
  9. Finish and serve. Plate immediately. For extra richness, top with a small pat of butter. For a savory boost, sprinkle with Parmesan. Serve with rice, orzo, crusty bread, or a simple green salad.