This dish is a lightened-up version of your favorite buttery scampi. It’s packed with flavor and has a bright lemony finish. It is the perfect one-pan dish that cooks in under 30 minutes.
Makes 4 servings.
2 tablespoons extra-virgin olive oil, divided
1 tablespoon garlic, minced, divided (about 3 to 4 cloves)
2 medium zucchinis, sliced thinly in half-moons (about 1 pound)
8oz pre-cooked spicy or sweet Italian chicken sausage, sliced thin
1 teaspoon fresh lemon zest
3 tablespoons lemon juice (about 1 lemon)
1 ½ pounds uncooked shrimp, peeled and deveined—If frozen defrosted and patted dry.
1 ½ tablespoons butter, cut into small cubes
Optional Garnish: fresh lemon wedges and fresh parsley, finely chopped
Preheat oven to 400°. Mist a large sheet pan (or 2 standard-size pans) liberally with olive oil spray and set aside.
In a medium bowl mix 1 tablespoon olive oil, 1/2 tablespoon minced garlic, 2 teaspoons Dash seasoning, zucchini, and sausage. Evenly spread it onto the prepared baking sheet(s) into one layer. Roast in the oven for about 15 minutes, or until veggies become soft and sausage starts to brown.
While veggies and sausage are roasting in the oven, prepare the marinade for shrimp: In a mixing bowl, combine the remaining olive oil, minced garlic, and Dash seasoning. Add the lemon zest and shrimp. Mix well. Let marinate for about 10 to 15 minutes.
When veggie and sausage reach the 15-minute mark in oven, remove sheet pan(s) and using tongs place the shrimp on the cooked veggies and sausage. Squeeze the lemon juice over everything and scatter on the butter cubes.
Roast for another 8 to 10 minutes or until shrimp turn pink. (Larger prawns will take about 10 to 12 minutes). Remove from oven and toss to mix around the lemony butter sauce. Serve immediately with fresh lemon wedges and parsley.