Shrimp Scampi with Roasted Veggies
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 1 tsp red pepper flakes
- 1/2 cup white wine
- 2 tbsp unsalted butter
- Salt and pepper to taste
- 2 cups broccoli florets
- 2 cups cherry tomatoes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
Shrimp Scampi with Roasted Veggies
Directions:
1. Preheat oven to 425°F (220°C). Toss broccoli, cherry tomatoes, bell peppers, and zucchini with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until tender and caramelized.
2. While vegetables roast, heat the remaining olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
4. Deglaze the pan with white wine, let simmer until reduced by half. Stir in lemon zest, lemon juice, and butter until melted. Return shrimp to the pan and toss to coat.
5. Serve shrimp over roasted vegetables, drizzled with the pan sauce.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 300 kcal | Servings: 4 servings