Instructions:
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the halved cherry tomatoes, sliced zucchini, yellow and red bell peppers, and sliced red onion. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and black pepper. Toss the vegetables until evenly coated, then spread them out on a baking sheet in a single layer.
- Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized. Stir halfway through the roasting time to ensure even cooking.
- While the vegetables are roasting, prepare the shrimp scampi. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes per side until the shrimp turn pink and opaque.
- Pour in the white wine and red pepper flakes (if using). Season with salt and black pepper to taste. Allow the mixture to simmer for an additional 2-3 minutes, allowing the flavors to meld.
- Stir in the fresh lemon juice and chopped parsley. Remove the skillet from heat.
- Once the roasted vegetables are done, combine them with the shrimp scampi in the skillet. Gently toss everything together, ensuring the shrimp and vegetables are evenly coated with the garlic butter sauce.
- Serve the shrimp scampi and roasted vegetables over cooked linguine or your favorite pasta. Garnish with grated Parmesan cheese if desired and serve with lemon wedges on the side.
Conclusion: This Garlic Butter Shrimp Scampi with Roasted Vegetables is a culinary masterpiece that balances the richness of the garlic butter sauce with the freshness of perfectly roasted vegetables. Enjoy the symphony of flavors as you savor each bite, and impress your family and friends with a restaurant-quality dish made right in your own kitchen. Bon appétit!