# Ingredient List:
→ Shrimp and Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp extra-virgin olive oil
03 - 2 cloves garlic, minced
04 - ½ tsp sea salt
05 - ¼ 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 - ½ cup low-sodium chicken or vegetable broth (120 ml)
12 - Juice of 1 large lemon (about 3 tbsp)
13 - ¼ cup fresh parsley, finely chopped
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh basil, chopped
16 - ¼ tsp 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 such as berries or orange segments (optional)
# Directions:
01 - In a medium bowl, combine shrimp with 2 tablespoons olive oil, minced garlic, salt, pepper, lemon zest, and lemon juice. Toss to coat and marinate for 10 minutes.
02 - Heat 2 tablespoons 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 the marinated shrimp in a single layer to the skillet. Cook 1 to 2 minutes per side until pink and opaque. Remove shrimp with a slotted spoon and set aside.
04 - Pour broth and juice of one lemon into the skillet, scraping up browned bits from the pan. Simmer for 2 minutes to reduce slightly.
05 - Stir in parsley, dill, basil, and red pepper flakes if using. Return shrimp to the skillet, toss to coat evenly, and cook for 1 additional minute. Remove from heat.
06 - Plate shrimp and sauce over your choice of cooked pasta, zucchini noodles, or cauliflower rice. Garnish with lemon wedges. Optionally, top with Greek yogurt and serve with fresh fruit on the side.
