# 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)
# Steps:
01 - Combine shrimp, 2 tablespoons olive oil, minced garlic, sea salt, black pepper, lemon zest, and lemon juice in a medium bowl. Toss to coat and let marinate for 10 minutes.
02 - Heat butter and olive oil over medium-high heat in a large skillet. Add sliced garlic and cook for 30 seconds until fragrant.
03 - Add marinated shrimp to the skillet in a single layer. Cook for 1 to 2 minutes on each side until shrimp turn pink and opaque. Remove shrimp with a slotted spoon and set aside.
04 - Pour chicken or vegetable broth and lemon juice into the skillet. Scrape the bottom to loosen browned bits. Simmer for 2 minutes to reduce slightly.
05 - Add parsley, dill, basil, and crushed red pepper flakes if using. Return shrimp to the skillet, toss to coat evenly, and cook for one additional minute then remove from heat.
06 - Plate shrimp and sauce over pasta, zucchini noodles, or cauliflower rice. Top with a dollop of Greek yogurt and fresh fruit if desired. Garnish with lemon wedges.
