# What You'll Need:
→ Shrimp and Marinade
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons extra-virgin olive oil
03 - 2 cloves garlic, minced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice
→ Lemon Herb Sauce
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons extra-virgin olive oil
10 - 2 cloves garlic, thinly sliced
11 - 1/2 cup low-sodium chicken or vegetable broth (120 milliliters)
12 - Juice of 1 large lemon (about 3 tablespoons)
13 - 1/4 cup fresh parsley, finely chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon fresh basil, chopped
16 - 1/4 teaspoon 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, 2 tablespoons olive oil, minced garlic, salt, pepper, lemon zest, and 1 tablespoon lemon juice. Toss to coat and let 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 marinated shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until shrimp are 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 pan and simmer for 2 minutes to reduce slightly.
05 - Stir in parsley, dill, basil, and red pepper flakes if using. Return shrimp to the skillet and toss to coat evenly. Cook for one additional minute, then remove from heat.
06 - Divide cooked pasta, zucchini noodles, or cauliflower rice among plates. Spoon shrimp and sauce over top. Garnish with lemon wedges, add a dollop of Greek yogurt if desired, and serve fresh fruit on the side.
