Save to Pinterest Wednesday nights used to mean takeout by default until I discovered how quickly shrimp transforms in a hot pan. My sister called mid-cooking to complain about her dinner plans, and I had her over within the hour to taste this one-pan wonder still sizzling on the stovetop. The kitchen smelled like summer even though it was raining outside, all bright lemon and butter hitting the hot skillet. She asked for the recipe before finishing her plate, which felt like the highest compliment. That's when I knew this dish belonged in regular rotation.
I made this for my neighbor last spring when she mentioned hating to cook for one. Watching her face light up when she took the first bite reminded me that good food doesn't have to be complicated to feel special. She ate standing at her kitchen counter, barely pausing between bites, and I realized this dish has that rare quality of tasting indulgent while actually being weeknight-friendly.
Ingredients
- Large shrimp, peeled and deveined (1 lb): Buy them fresh if your market has them, but honestly, frozen shrimp thawed properly works just as well and costs less, a lesson I learned after too many trips to the fishmonger convinced me I needed to spend extra.
- Medium zucchini, sliced into half-moons (2): The half-moon shape matters more than you'd think because it lets the butter and lemon juice cling to the surface instead of running off.
- Cherry tomatoes, halved (1 pint): These little bursts of sweetness balance the brightness of the lemon, so don't skip them or substitute with regular tomatoes which would turn mushy.
- Garlic, minced (3 cloves): Fresh garlic is non-negotiable here since it's one of the few ingredients doing the heavy lifting in the flavor department.
- Unsalted butter (3 tbsp): The butter is what makes this sauce cling and luxurious, so use real butter and not the substitutes.
- Olive oil (2 tbsp): A good quality oil matters because it's one of the base flavors, so don't grab the cheapest bottle.
- Lemon zest and juice (1 large lemon): Zest it before juicing, and always use fresh lemon because bottled juice tastes flat by comparison.
- Crushed red pepper flakes (1/2 tsp, optional): This adds a subtle heat that doesn't overwhelm, but leave it out if you're cooking for people who flinch at spice.
- Salt and freshly ground black pepper: Taste as you go because the salt level will depend on your shrimp and how salty your butter is.
- Fresh parsley, chopped (2 tbsp plus more for garnish): The parsley adds a fresh herbal note at the end that makes the whole dish feel like you tried harder than you actually did.
- Lemon wedges, for serving: People love having these on the side to squeeze over their portion, it makes them feel involved in the final seasoning.
Instructions
- Get your oven and skillet ready:
- Preheat your oven to 400°F and set out your large ovenproof skillet on the counter so it's waiting when you need it. This small moment of prep prevents that frantic searching through cabinets mid-cooking.
- Bloom the garlic in butter and oil:
- Heat the olive oil and 1 tablespoon of butter over medium heat, then add your minced garlic and listen for that gentle sizzle that tells you it's releasing all its flavor. You'll know it's ready when the kitchen smells unmistakably like garlic in about 60 seconds, and that's your cue to move forward.
- Soften the vegetables:
- Toss in your zucchini and cherry tomatoes, season with salt, pepper, and red pepper flakes if you're using them, then cook for 3 to 4 minutes while stirring occasionally. The zucchini should still have some firmness when you move to the next step, not mushy, because it'll soften more in the oven.
- Nestle in the shrimp:
- Push the vegetables to the outer edges of the skillet and lay your shrimp in a single layer in the center, then season them lightly with salt and pepper. The vegetables create a little cushion so the shrimp doesn't sit directly on the hot pan, which helps them cook more evenly.
- Add the golden finishing touches:
- Dot the remaining butter over the shrimp and vegetables, sprinkle the lemon zest across everything, then pour the fresh lemon juice in an even drizzle. This is the moment the dish starts smelling like something special, so pause for a second and enjoy it.
- Roast until pink and perfect:
- Transfer your skillet to the preheated oven and roast for 8 to 10 minutes until the shrimp are completely pink and opaque, which is your signal they're cooked through. The exact time depends on your oven and the size of your shrimp, so check at 8 minutes and pull it out as soon as they're done because overcooked shrimp gets tough.
- Finish and serve:
- Remove the skillet from the oven (careful, it's hot), sprinkle the fresh parsley over top, and bring the whole thing to the table while it's still steaming. Serve with lemon wedges so people can add extra brightness if they want.
Save to Pinterest This dish became my answer to "I don't have time to cook" about six months into making it regularly. A friend once said eating this made her feel like she was at a nice restaurant, except she was in her sweatpants on a Tuesday, and somehow that made it better. There's something about one-pan meals that take 25 minutes total but taste like you spent hours that shifts how you feel about cooking.
Why This Works as a Weeknight Dinner
The beauty of this dish is that it respects your time without sacrificing flavor. By using one skillet and letting the oven do half the work, you're free to set a timer and actually relax instead of standing over the stove stirring. The shrimp cooks so quickly that if you time it right, everything comes together in the 25 minutes between walking in the door and sitting down to eat.
Customizing This for Your Preferences
I've made this dish a dozen different ways depending on what's in my fridge and who's coming over. Sometimes I add white wine to the pan before the oven step, other times I throw in spinach or kale in the last few minutes, and once I added a splash of coconut milk for a weird but delicious version. The core combination of shrimp, zucchini, and lemon is flexible enough to handle your improvisations without falling apart.
Serving and Storage Ideas
Serve this over rice or quinoa if you want something more filling, or with crusty bread to soak up every drop of that lemon-butter sauce, which is honestly the best part. Leftovers keep in the fridge for about 2 days and can be reheated gently in a 350°F oven, though honestly it's almost better eaten cold the next day as a weird but delicious salad situation.
- Make extra lemon wedges because people will want them even if they think they won't.
- If you're dairy-free, swap the butter for more olive oil and the dish works just as well with a different but equally delicious flavor.
- Add smoked paprika if you want to feel like you're getting fancy without actually doing anything different.
Save to Pinterest This is the kind of dish that makes you feel capable in the kitchen even on nights when you're running on fumes. It's become my go-to proof that simple ingredients treated with care and a little patience create something worth talking about.
Common Recipe Questions
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp completely and pat them dry before cooking to prevent excess moisture in the pan.
- → What can I serve with this dish?
This pairs wonderfully with crusty bread, rice, quinoa, or simply enjoy it on its own for a light, low-carb meal.
- → How do I know when the shrimp are done?
Shrimp are perfectly cooked when they turn pink and opaque. Be careful not to overcook, as they can become rubbery.
- → Can I make this dairy-free?
Absolutely! Substitute the butter with additional olive oil for a dairy-free version that's still delicious.
- → How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.