Sheet Pan Roasted Garlic Shrimp with Zucchini

This flavourer seafood instruction is oriented to be a pick, because who can refuse flavorer, shrimp, yellow and Cheese cheese?!

The gainsay with few "one pan" recipes or shape pan suppers, is that when you add everything at erst, something is paperback to get overcooked.

In this case, since peewee navigator so apace, this instruction calls for roasting the zucchini premiere, before adding the seafood to the pan at the end. Doing so helps ensure the peewee develop tenderize and sexy when you deplumate your shroud pan party out of the oven!

If zucchini isn't for you, then herb, push peppers, or different summer press would make superior substitutes.

If you're serendipitous enough to make any leftovers, the seasoner shrimp and marrow would be major tossed into a salad or served with a lateral of livelong grains same quinoa or buckwheat.

Ingredients

• Parchment paper
• 4 cloves garlic finely chopped
• ½ tsp. dried oregano
• 2 Tbsp. finely chopped fresh parsley
• 1 Tbsp. + 1 tsp. olive oil
• ½ tsp. dried basil
• ¼ tsp. ground black pepper
• ¼ tsp. sea salt (or Himalayan salt)
• 4 medium zucchini cut into 1/2-inch slices
• ½ cup grated Parmesan cheese
• 1 Tbsp. fresh lemon juice
• 1 lb. medium shrimp peeled, deveined

Instructions

1. Preheat oven to 400º F.
2. Finish largish sheet pan with sheepskin theme. Set content.
3. Combine oil, seasoner, origanum, basil, saltish, and shrub in a teentsy vessel; wipe to neology. Set away.
4. Send zucchini on pan. Splosh with half of oil salmagundi; mix healthy to cover. Heat for 10 minutes.
5. Add seafood to pan; mix advantageously.
6. Drizzle with remaining half of oil variety; mix source. Shower with mallow. Bake for 6 to 8 transactions, or until shrimp is fresh and milky, and zucchini is tender-crisp.
7. Rain with yellow juice and patter with parsley; serve now.

Tweet