📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting that perfect sear on the shrimp and tender zucchini. Trust me on this one!
2. Grab your large, rimmed baking sheet. Rimmed is important to help prevent spills – learned that the hard way, trust me…!
3. In a medium-sized bowl, whisk together 2 tablespoons of olive oil, 4 cloves of minced garlic (more if you love garlic!), 1/4 cup of dry white wine (or substitute!), 2 tablespoons of lemon juice (fresh is best!), and 1 teaspoon of dried oregano. Salt and pepper to taste. It's your creation; make it YOURS.
4. Add your cleaned shrimp. Give them a gentle toss to coat them evenly. You want to make sure every bite is bursting with flavor and NOT drowning in the sauce!
5. Now, slice your zucchini into half-moons or quarters, depending on the size. Add them to the bowl with the shrimp and toss again. We don't want any parts of the dish that aren't flavorful and well-mixed.
6. Spread the shrimp and zucchini in a single layer on the prepared baking sheet. Make sure everything is nicely spaced out for even cooking. Overcrowding is the enemy of good shrimp scampi; keep that in mind for future scampi!
7. Bake for 12-15 minutes, or until the shrimp is pink and cooked through, and the zucchini is tender-crisp. Use a thermometer to check the shrimp's internal temperature—it should reach 145°F (63°C). Cooking is a science, people!
8. Once cooked, remove from the oven and let it rest for a couple of minutes. This allows the juices to redistribute. Never underestimate the power of a simple rest!
9. Garnish with fresh parsley and lemon wedges, and serve immediately. Because why would you want to wait?! This is way too good to wait to enjoy!