# 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 (120 ml)
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, for serving)
# How To Make It:
01 - Combine shrimp with 2 tablespoons olive oil, minced garlic, salt, pepper, lemon zest, and 1 tablespoon lemon juice in a medium bowl. 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 - Place marinated shrimp in the skillet in a single layer. Cook each side for 1 to 2 minutes until shrimp are pink and opaque. Remove shrimp with a slotted spoon and set aside.
04 - Add broth and lemon juice to the skillet. Scrape up browned bits and simmer for 2 minutes to slightly reduce.
05 - Stir in parsley, dill, basil, and red pepper flakes if using. Return shrimp to skillet and toss to coat. Cook for 1 additional minute, then remove from heat.
06 - Serve shrimp and sauce over cooked pasta, zucchini noodles, or cauliflower rice. Garnish with Greek yogurt if desired and lemon wedges. Accompany with fresh fruit.
