# What You’ll Need:
→ Shrimp and Marinade
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons extra-virgin olive oil
03 - 2 cloves garlic, minced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice
→ Lemon Herb Sauce
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons 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 tablespoons)
13 - 1/4 cup fresh parsley, finely chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon fresh basil, chopped
16 - 1/4 teaspoon 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, such as berries or orange segments (optional)
# How To Make It:
01 - In a medium bowl, toss the shrimp with olive oil, minced garlic, salt, pepper, lemon zest, and fresh 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 to the skillet in a single layer. Cook for 1 to 2 minutes per side until shrimp turn pink and opaque. Remove shrimp with a slotted spoon and set aside.
04 - Pour in broth and lemon juice. Scrape the skillet to lift browned bits. Simmer for 2 minutes to reduce slightly.
05 - Add parsley, dill, basil, and red pepper flakes if using. Return shrimp to the skillet, toss to coat evenly, and cook for 1 more minute. Remove from heat.
06 - Place shrimp and sauce over cooked pasta, zucchini noodles, or cauliflower rice. Garnish with lemon wedges and optionally top with Greek yogurt and fresh fruit on the side.
