# Components:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined, tails optional
→ Vegetables
02 - 4 cups broccoli florets
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped, plus extra for garnish
→ Sauce
05 - 4 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - Zest of 1 lemon
08 - 3 tbsp fresh lemon juice
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - Pinch of red pepper flakes, optional
→ To Serve
12 - Lemon wedges
# Directions:
01 - Bring salted water to a boil and blanch the broccoli florets for 2 minutes until bright green and just tender. Drain and set aside.
02 - In a large skillet over medium heat, melt 2 tablespoons of butter with olive oil. Add minced garlic and cook until fragrant, about 30 seconds.
03 - Arrange shrimp in a single layer in the skillet. Season with salt, black pepper, and red pepper flakes if using. Cook for 2 minutes on each side until shrimp are pink and opaque.
04 - Add blanched broccoli, remaining 2 tablespoons butter, lemon zest, and lemon juice to the skillet. Toss to coat and cook for 1 to 2 minutes until heated through.
05 - Remove from heat, sprinkle with chopped parsley, and serve immediately with lemon wedges.
