# What You'll Need:
→ Shrimp & Marinade
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons extra-virgin olive oil
03 - 2 cloves garlic, minced
04 - ½ teaspoon sea salt
05 - ¼ 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 - ½ cup low-sodium chicken or vegetable broth
12 - Juice of 1 large lemon (approximately 3 tablespoons)
13 - ¼ cup fresh parsley, finely chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon fresh basil, chopped
16 - ¼ teaspoon crushed red pepper flakes (optional)
→ To Serve
17 - 4 cups cooked whole grain pasta, zucchini noodles, or cauliflower rice
18 - Lemon wedges
19 - ½ 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, combine shrimp with 2 tablespoons olive oil, minced garlic, sea salt, black pepper, lemon zest, and 1 tablespoon lemon juice. Toss to coat and let marinate for 10 minutes.
02 - Heat 2 tablespoons unsalted butter and 2 tablespoons 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 for 1 to 2 minutes per side until shrimp turn pink and opaque. Remove shrimp using a slotted spoon and set aside.
04 - Pour broth and lemon juice into the skillet. Scrape up any browned bits from the pan and let simmer for 2 minutes to slightly reduce the liquid.
05 - Add chopped parsley, dill, basil, and crushed red pepper flakes if using. Return shrimp to the skillet and toss to coat evenly. Cook for an additional minute then remove from heat.
06 - Plate shrimp and sauce over the choice of cooked pasta, zucchini noodles, or cauliflower rice. Garnish with lemon wedges and optionally top with Greek yogurt and fresh fruit.
