Ingredients
Scale
- 1.5 lbs Large Shrimp: Peeled and deveined. Opt for shrimp labeled “21-25 count” or “26-30 count” per pound for a good, meaty bite. Fresh or frozen (and thawed) work equally well.
- 2 Tablespoons Olive Oil: Extra virgin, for sautéing and adding a fruity, rich base.
- 3 Medium Zucchini (about 1.5 lbs): Trimmed and sliced into ½-inch thick half-moons or quarter-rounds, depending on zucchini size. This ensures they cook evenly and retain some texture.
- 4 Cloves Garlic: Minced. Fresh garlic is key here for its pungent, aromatic flavor that infuses the entire dish.
- 1 Teaspoon Dried Italian Herbs: Or a mix of dried oregano, basil, and thyme. This blend adds a classic Mediterranean fragrance.
- ½ Teaspoon Red Pepper Flakes: (Optional, or to taste). For a gentle warmth that complements the shrimp beautifully. Adjust based on your spice preference.
- Salt: To taste. Kosher salt or sea salt is recommended for better flavor control.
- Freshly Ground Black Pepper: To taste. Adds a subtle peppery kick.
- ¼ Cup Chicken Broth or White Wine: Low sodium chicken broth adds savory depth, while dry white wine (like Pinot Grigio or Sauvignon Blanc) adds a touch of acidity and complexity. Water can be used in a pinch.
- 1 Tablespoon Butter: Unsalted. Adds richness and helps create a velvety pan sauce at the end.
- Juice of ½ Lemon: Freshly squeezed. Brightens all the flavors and adds a necessary acidic counterpoint.
- 2 Tablespoons Fresh Parsley: Chopped. For a burst of fresh, herbaceous flavor and a pop of color as a garnish.
Instructions
- Prepare the Shrimp: If using frozen shrimp, ensure they are fully thawed. Pat the shrimp thoroughly dry with paper towels. This is crucial for achieving a good sear. Season the shrimp generously with salt and black pepper.
- Sauté Zucchini: Heat 1 tablespoon of olive oil in a large skillet (a 12-inch cast iron or heavy-bottomed stainless steel skillet works best) over medium-high heat. Once the oil is shimmering, add the sliced zucchini. Spread it in a single layer as much as possible (you might need to do this in two batches if your skillet isn’t large enough to avoid overcrowding). Cook for 3-4 minutes per side, without stirring too much, until tender-crisp and nicely browned in spots. Remove the zucchini from the skillet and set aside on a plate.
- Cook Aromatics: Add the remaining 1 tablespoon of olive oil to the same skillet. Reduce the heat to medium. Add the minced garlic, dried Italian herbs, and red pepper flakes (if using). Sauté for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be very careful not to burn the garlic, as it will turn bitter.
- Sear the Shrimp: Increase the heat back to medium-high. Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink, opaque, and curled into a “C” shape. Avoid overcooking, as shrimp can become tough quickly.
- Deglaze and Combine: Pour in the chicken broth (or white wine) to deglaze the pan, scraping up any browned bits from the bottom of the skillet with a wooden spoon – these bits are packed with flavor!
- Create the Sauce & Finish: Return the cooked zucchini to the skillet with the shrimp. Add the butter and stir gently until it melts and combines with the pan juices to create a light sauce.
- Final Touches: Remove the skillet from the heat. Squeeze the fresh lemon juice over everything and stir in the chopped fresh parsley. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if needed. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 380
- Fat: 18g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g