In a large skillet over medium heat, melt 2 tablespoons butter until foamy. Add minced garlic and cook 30 seconds, stirring constantly until fragrant and lightly golden.

Add shrimp to the skillet, season with salt, pepper, and red pepper flakes. Cook 1–2 minutes per side until opaque and pink, gently flipping halfway through.

Transfer the cooked shrimp to a warm plate. Keep the skillet and pan juices handy for building flavor in the veggie sauté.

Heat 1 tablespoon butter or oil in the skillet, add sliced bell peppers and zucchini. Cook 4–5 minutes until tender-crisp with bright color.

Stir in halved cherry tomatoes and cook 2 minutes until they begin to burst, releasing their sweet juices.

Toss in fresh spinach leaves and cook 1 minute until wilted, vibrant green, and just tender.

Return shrimp to the skillet, pour fresh lemon juice, toss gently to coat, and heat through for 30 seconds until glossy.

Sprinkle chopped parsley or grated Parmesan over the top, then plate and enjoy immediately with crusty bread or steamed rice.