Zesty shrimp with fresh herbs and lemon, served over pasta or veggie noodles for a bright, nourishing meal.
# What You Need:
→ Shrimp & Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp extra-virgin olive oil
03 - 2 cloves garlic, minced
04 - ½ tsp sea salt
05 - ¼ 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 - ½ cup low-sodium chicken or vegetable broth
12 - Juice of 1 large lemon (about 3 tbsp)
13 - ¼ cup fresh parsley, finely chopped
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh basil, chopped
16 - ¼ tsp 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 (e.g., berries or orange segments)
# Directions:
01 - Toss shrimp with 2 tablespoons olive oil, minced garlic, salt, pepper, lemon zest, and 1 tablespoon lemon juice in a medium bowl. Let marinate for 10 minutes while preparing other ingredients.
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 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. Scrape up browned bits and simmer for 2 minutes to reduce slightly.
05 - Add parsley, dill, basil, and crushed red pepper flakes if using. Return shrimp to the skillet and toss to coat evenly. Cook for 1 more minute, then remove from heat.
06 - Place shrimp and sauce over cooked pasta, zucchini noodles, or cauliflower rice. Top with a dollop of Greek yogurt and serve with fresh fruit and lemon wedges for garnish.
