# What You'll Need:
→ Shrimp & Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp extra-virgin olive oil
03 - 2 cloves garlic, minced
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
06 - Zest of 1 lemon
07 - 1 tbsp fresh lemon juice
→ Lemon Herb Sauce
08 - 2 tbsp unsalted butter
09 - 2 tbsp extra-virgin olive oil
10 - 2 cloves garlic, thinly sliced
11 - 1/2 cup low-sodium chicken or vegetable broth
12 - Juice of 1 large lemon (about 3 tbsp)
13 - 1/4 cup fresh parsley, finely chopped
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh basil, chopped
16 - 1/4 tsp crushed red pepper flakes (optional)
→ To Serve
17 - 4 cups cooked whole grain pasta, zucchini noodles, or cauliflower rice
18 - Lemon wedges
19 - 1/2 cup Greek yogurt (optional, for topping)
20 - 1 cup fresh fruit (e.g., berries or orange segments)
# How To Make It:
01 - In a medium bowl, toss shrimp with olive oil, minced garlic, salt, pepper, lemon zest, and lemon juice. Let marinate for 10 minutes.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add sliced garlic and sauté for 30 seconds until fragrant.
03 - Add marinated shrimp in a single layer to the skillet. Cook 1 to 2 minutes per side until shrimp turns pink and opaque. Remove from skillet and set aside.
04 - Pour in broth and lemon juice. Scrape bottom of skillet to release browned bits and simmer for 2 minutes to reduce slightly.
05 - Stir in parsley, dill, basil, and crushed red pepper flakes if using. Return shrimp to skillet, toss to coat, and cook for 1 additional minute. Remove from heat.
06 - Plate shrimp and sauce over pasta, zucchini noodles, or cauliflower rice. Garnish with lemon wedges, Greek yogurt, and fresh fruit if desired.
