1pounds uncooked shrimp, large-size, peeled and deveined
1cups cherry tomatoes, cut in half
1teaspoonItalian Seasoning
1/2tspKosher salt
1/4tspblack pepperfreshly ground, or to taste
2Tablespoonsshredded parmesan cheese
Instructions
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon.
Heat remaining teaspoon oil in same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, Italian seasoning, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute.
Return Zucchini to the pan and sprinkle with salt and pepper.
Add shredded parmesan cheese and toss until well incorporated.