# Ingredient List:
→ 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)
# How to Make:
01 - In a medium bowl, combine shrimp with olive oil, minced garlic, sea salt, pepper, lemon zest, and fresh lemon juice. Toss to coat evenly and marinate for 10 minutes while preparing other ingredients.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add thinly 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 turn pink and opaque. Remove shrimp with a slotted spoon and set aside.
04 - Pour broth and fresh lemon juice into the skillet. Scrape up browned bits from the pan and simmer for 2 minutes to slightly reduce the liquid.
05 - Add parsley, dill, basil, and optional red pepper flakes to the skillet. Return shrimp to the pan and gently toss to coat. Cook for 1 minute more, then remove from heat.
06 - Place shrimp and sauce over your choice of cooked whole grain pasta, zucchini noodles, or cauliflower rice. Garnish with lemon wedges.
07 - Add a dollop of Greek yogurt on top if desired and serve fresh fruit on the side for a refreshing finish.
