Garlic Butter Shrimp and Zucchini Skillet

Use a vegetable peeler to shave the zucchini into long, thin ribbons, discarding the seedy center core.

Pat the shrimp dry with paper towels and season them lightly with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Add the shrimp to the pan and sear for 2 minutes per side until pink and opaque, then remove from the pan.

Add the butter and minced garlic to the same skillet, cooking for 1 minute until fragrant.

Toss the zucchini ribbons into the skillet and sauté for 2 to 3 minutes until just tender but not watery.

Return the shrimp to the pan and stir in the lemon juice and red pepper flakes.

Toss everything together for 30 seconds to coat, then serve immediately.