# What You’ll Need:
→ Shrimp and 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, such as berries or orange segments
# Method:
01 - In a medium bowl, combine shrimp, olive oil, minced garlic, salt, pepper, lemon zest, and lemon juice. Toss to coat evenly and marinate for 10 minutes.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add sliced garlic and cook for 30 seconds until fragrant.
03 - Add marinated shrimp in a single layer to the skillet. Cook 1 to 2 minutes per side until shrimp turn pink and opaque. Remove shrimp with a slotted spoon and set aside.
04 - Pour broth and lemon juice into the skillet, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
05 - Stir in parsley, dill, basil, and optional crushed red pepper flakes. Return shrimp to the skillet, toss to coat, and cook for 1 more minute. Remove from heat.
06 - Plate shrimp and sauce over pasta, zucchini noodles, or cauliflower rice. Garnish with lemon wedges, top with Greek yogurt if desired, and serve fresh fruit alongside.
