Zesty shrimp paired with lemon, garlic, and fresh herbs served with pasta or veggies for a bright dinner.
# Ingredient List:
→ Shrimp & Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tablespoons extra-virgin olive oil
03 - 2 cloves garlic, minced
04 - ½ teaspoon sea salt
05 - ¼ 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 - ½ cup low-sodium chicken or vegetable broth
12 - Juice of 1 large lemon (approximately 3 tablespoons)
13 - ¼ cup fresh parsley, finely chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon fresh basil, chopped
16 - ¼ teaspoon crushed red pepper flakes (optional)
→ To Serve
17 - 4 cups cooked whole grain pasta, zucchini noodles, or cauliflower rice
18 - Lemon wedges
19 - ½ cup Greek yogurt (optional, for topping)
20 - 1 cup fresh fruit such as berries or orange segments (optional)
# How to Prepare:
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 skillet in a single layer. 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 skillet. Scrape browned bits from bottom and simmer for 2 minutes to slightly reduce.
05 - Stir in parsley, dill, basil, and crushed red pepper flakes if using. Return shrimp to skillet, toss to coat, and cook for an additional minute. Remove from heat.
06 - Plate shrimp and sauce over cooked pasta, zucchini noodles, or cauliflower rice. Garnish with lemon wedges, a dollop of Greek yogurt if desired, and fresh fruit on the side.
