# 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)
# Directions:
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; marinate for 10 minutes.
02 - Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat; add thinly 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 pink and opaque; remove shrimp with a slotted spoon and set aside.
04 - Pour broth and lemon juice into the skillet; scrape browned bits from the bottom and simmer for 2 minutes to reduce slightly.
05 - Add parsley, dill, basil, and red pepper flakes if using; return shrimp to the skillet and toss to coat; cook for 1 more minute, then remove from heat.
06 - Place shrimp and sauce over choice of pasta, zucchini noodles, or cauliflower rice; top with Greek yogurt and fresh fruit if desired; garnish with lemon wedges.
