Save to Pinterest Last summer, I was standing in my kitchen on a Thursday evening, staring at a pound of shrimp that needed cooking and absolutely no appetite for fussing. I opened the fridge and spotted zucchini and cherry tomatoes, grabbed a lemon, and decided to throw it all together in one pan with butter and heat. Twenty-five minutes later, my family was gathered around the table asking why I'd never made this before, and honestly, I think it's because some of the best dishes arrive when you stop overthinking and start improvising.
My neighbor Janet stopped by unannounced one evening, and I had this dish ready to serve in the time it took us to pour wine and catch up. She took one bite and told me it tasted like restaurant food, and there's something magical about that moment when simple ingredients suddenly feel impressive without any real effort on your part.
Ingredients
- Large shrimp, peeled and deveined (1 lb): Look for shrimp that smell like the ocean, not like ammonia, and avoid any that are mushy when you press them gently.
- Medium zucchini, sliced into half-moons (2): Cut them roughly the same thickness so they cook evenly, and don't peel them because the skin holds everything together.
- Cherry tomatoes, halved (1 pint): Smaller tomatoes burst more readily than large ones and release their juice right into the sauce.
- Garlic, minced (3 cloves): Mince it just before cooking so the oils are still active and the flavor hasn't started fading.
- Unsalted butter (3 tbsp): Using unsalted lets you control the salt level, and the butter browns slightly in the oven, creating a richer sauce.
- Olive oil (2 tbsp): This gets the pan hot fast without the butter burning, and it keeps the sauce from being too heavy.
- Zest and juice of 1 large lemon: Zest before you cut the lemon, and squeeze the juice through a small strainer to catch any seeds.
- Crushed red pepper flakes, optional (1/2 tsp): Start with less than you think you need because the heat intensifies as the dish cooks.
- Salt and freshly ground black pepper, to taste: Taste before serving because the shrimp releases salty liquid as it cooks.
- Fresh parsley, chopped (2 tbsp plus more for garnish): Fresh herbs scattered at the end brighten the entire dish and make it look intentional.
- Lemon wedges, for serving: These let people add as much brightness as they want without you having to guess.
Instructions
- Heat your pan and wake up the aromatics:
- Set your oven to 400°F first so it's ready when you need it. In a large ovenproof skillet, warm olive oil and 1 tablespoon of butter over medium heat until the butter foams, then add minced garlic and let it sizzle for about a minute until the smell hits you in that perfect way that makes you know something good is happening.
- Get the vegetables tender:
- Add sliced zucchini and halved cherry tomatoes, season with salt, pepper, and red pepper flakes if you're using them, then stir occasionally for 3 to 4 minutes until the zucchini softens slightly and the tomatoes start releasing their juice. Don't walk away completely, but you don't need to hover either.
- Nestle in the shrimp:
- Push the vegetables to the sides of the skillet and lay the shrimp in a single layer in the middle, seasoning them lightly with salt and pepper. They'll look pale and unremarkable right now, but trust the process.
- Build the sauce:
- Dot everything with the remaining butter, scatter lemon zest across the top, and drizzle the lemon juice evenly over the whole skillet so the acid distributes. You'll see the butter start melting and mingling with the lemon juice, creating little pools of flavor.
- Finish in the oven:
- Transfer the skillet to the preheated oven and roast for 8 to 10 minutes until the shrimp turn pink and firm. The timing depends on the size of your shrimp, so start checking around 8 minutes to avoid overcooking.
- Garnish and serve:
- Remove from the oven, scatter fresh parsley over everything, and bring the skillet straight to the table with lemon wedges nearby so people can squeeze extra brightness if they want it.
Save to Pinterest What surprised me most was watching my teenager actually eat vegetables without complaining, all because the shrimp and sauce had somehow made the zucchini feel like it belonged on his plate. That's the quiet power of this dish, the way it makes everything taste better together than any single ingredient could alone.
Why This Works as a Weeknight Dinner
The beauty here is that you're not juggling multiple pans or timing different cooking methods. Everything roasts together, building flavor as it goes, and the pan itself becomes your serving dish, so there's almost nothing to clean when people are done eating. I've made this on nights when I've been exhausted or stressed, and it never makes me feel like I've cooked badly, only like I was smart enough to keep it simple.
Variations That Keep It Fresh
Once you get comfortable with the basic method, the pan becomes a blank canvas for whatever vegetables you have hanging around your fridge. I've swapped in fresh asparagus when zucchini ran out, added roasted red peppers for sweetness, and even thrown in artichoke hearts when I was feeling adventurous. The lemon butter sauce is patient and generous enough to celebrate almost any vegetable combination you pair it with.
Serving Suggestions and Storage Tips
This dish sings on its own, but crusty bread truly glows when you use it to soak up the pan juices, and it pairs beautifully with rice or quinoa if you want something more substantial. Leftovers keep in an airtight container for two days, though honestly, there rarely are any, and reheating is best done gently in a low oven so the shrimp doesn't toughen up.
- Serve with crusty bread to capture every drop of that lemon butter sauce.
- Pair with rice, quinoa, or farro if you want a heartier meal.
- Store leftovers covered in the refrigerator for up to two days, reheating gently in a 300°F oven.
Save to Pinterest This recipe has become my go-to when I want to feel like a capable cook without the stress, and somehow that's made it a favorite far beyond the kitchen. It's food that brings people to the table without drama, and honestly, that's everything.
Recipe FAQs
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work perfectly for this dish. Thaw them completely before cooking by placing them in the refrigerator overnight or running under cold water for 15 minutes. Pat them dry with paper towels to remove excess moisture, which helps them sear rather than steam in the pan.
- → What can I serve with this shrimp and vegetable dish?
This pairs beautifully with crusty bread to soak up the lemon-butter sauce, over steamed rice, or with fluffy quinoa for added substance. For a lighter meal, serve over mixed greens or cauliflower rice. The dish is substantial enough to stand alone as a low-carb main course.
- → How do I know when the shrimp are fully cooked?
Shrimp cook very quickly and are done when they turn pink and opaque, typically curling slightly. Overcooking makes them rubbery, so remove them from the oven as soon as they're uniformly pink and opaque throughout—usually 8-10 minutes. Cut one in half to check if you're unsure.
- → Can I make this dairy-free?
Absolutely. Simply replace the butter with additional olive oil or use a dairy-free butter alternative. The lemon juice and zest provide plenty of brightness and flavor, so the dish remains delicious without dairy. You might want to add an extra tablespoon of olive oil to maintain that rich mouthfeel.
- → How long will leftovers keep in the refrigerator?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave at 50% power to prevent the shrimp from becoming tough. Note that the shrimp may lose some of their tender texture upon reheating, so this dish is best enjoyed fresh.
- → Can I add other vegetables to this dish?
Certainly. Bell peppers, asparagus, or green beans would all work well. Add harder vegetables like peppers earlier in the cooking process so they have time to soften, while quick-cooking vegetables like asparagus can go in with the zucchini. Just be mindful not to overcrowd the pan, which can cause steaming instead of roasting.