Garlic Butter Shrimp and Veggie Skillet

• 1 pound medium shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 red bell pepper, sliced into thin strips
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• Juice of half a lemon

Instructions

1. Pat the shrimp dry with paper towels and season with smoked paprika, salt, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
3. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.
4. Add sliced red bell pepper and zucchini to the skillet. Cook, stirring occasionally, for 4-5 minutes until vegetables are tender-crisp.
5. Add cherry tomatoes and cook for an additional 2 minutes until tomatoes soften slightly.
6. Return cooked shrimp to the skillet and gently toss to combine with the vegetables and garlic butter. Heat through for 1-2 minutes.
7. Remove skillet from heat, stir in fresh parsley and lemon juice. Adjust seasoning with additional salt and pepper if needed.
8. Serve immediately, optionally with rice, crusty bread, or over a bed of baby spinach for a low-carb option.

Chef tips

• Use fresh shrimp for best flavor; if using frozen, thaw completely and pat dry to avoid excess moisture.
• To keep this recipe low-carb, skip any bread or rice and serve over leafy greens or spiralized zucchini noodles.
• For milder flavor, omit crushed red pepper flakes, or increase them for a spicier kick.
• If you don’t have smoked paprika, regular paprika or a pinch of cayenne pepper can be used instead for a subtle smoky or spicy note.