Garlic Butter Shrimp with Zucchini and Tomatoes

• 680 g11/2 lb large shrimp, peeled and deveined
• 6 g1 tsp sea salt
• 2 ml1/2 tsp black pepper
• 5 ml1 tsp smoked paprika
• 30 ml2 tbsp olive oil
• 2 medium2 medium zucchini, sliced into half moons
• 475 ml2 cup cherry tomatoes
• 57 g1/4 cup butter or ghee
• 5 cloves5 cloves garlic, minced
• 15 ml1 tbsp fresh lemon juice
• 5 ml1 tsp lemon zest
• 30 ml2 tbsp chopped parsley

Optional

• red pepper flakes
• grated parmesan for serving

Instructions

1. 1 Pat shrimp dry and season with salt, pepper, and smoked paprika. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Cook shrimp in a single layer about 1-2 minutes per side until just pink, then transfer to a plate.
2. 2 Add remaining 1 tablespoon olive oil to the skillet and add zucchini. Cook 4-5 minutes, stirring occasionally, until lightly browned but still crisp. Add cherry tomatoes and cook 2-3 minutes until they begin to burst.
3. 3 Reduce heat to medium and add butter, garlic, and red pepper flakes if using. Cook 30-60 seconds until fragrant, then stir in lemon juice and zest. Return shrimp to the skillet, toss everything together, and cook another minute until heated through. Remove from heat, sprinkle with parsley, and serve immediately.