A quick and flavorful dish featuring juicy shrimp, tender zucchini, and a rich garlic butter sauce, perfect for a light yet satisfying meal.

Scale

500 g (1 lb) large shrimp, peeled and deveined

2 medium zucchinis, sliced (about 400 g / 14 oz)

4 tablespoons (60 g) unsalted butter

4 cloves garlic, minced

2 tablespoons (30 ml) olive oil

1 teaspoon paprika

1/2 teaspoon black pepper

1 teaspoon salt

1 tablespoon (15 ml) lemon juice

2 tablespoons (8 g) chopped parsley

1/4 teaspoon red pepper flakes (optional)

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Slice zucchini and pat shrimp dry, then season shrimp with paprika, salt, and pepper.

Heat olive oil in a skillet and cook zucchini for 4–5 minutes, then set aside.

Add butter and cook shrimp for 2–3 minutes per side until pink and opaque, then remove.

Melt remaining butter, sauté garlic, and add lemon juice and red pepper flakes.

Return shrimp and zucchini to the pan and toss to coat.

Cook for 2 more minutes, garnish with parsley, and serve.

Use fresh or properly thawed shrimp for best results

Avoid overcooking shrimp to keep them tender

Adjust seasoning to taste

Serve immediately for best flavor and texture