Zesty Lemon Herb Shrimp & Veggie Skillet

Pat the shrimp dry with paper towels and season lightly with salt, pepper, and half of the lemon zest.

Sauté the Veggies:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced red bell pepper, zucchini, and cherry tomatoes. Cook for 4-5 minutes until slightly softened. Remove the veggies from the skillet and set aside.

Cook the Shrimp:
In the same skillet, add the remaining olive oil. Sauté the minced garlic until fragrant (about 30 seconds). Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque.

Bring it Together:
Return the cooked veggies to the skillet. Squeeze in the lemon juice, sprinkle with the remaining lemon zest, Italian seasoning, and a pinch of red pepper flakes (if using). Toss everything together for another minute.

Serve:
Garnish with freshly chopped parsley and serve immediately, either on its own or over rice, quinoa, or pasta.

Serving and Storage Tips: