# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups broccoli florets
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped
→ Sauce
05 - 4 tablespoons unsalted butter
06 - 1 tablespoon olive oil
07 - Zest of 1 lemon
08 - 3 tablespoons fresh lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - Pinch of red pepper flakes (optional)
→ To Serve
12 - Lemon wedges
# Method:
01 - Bring salted water to a boil and blanch broccoli florets for 2 minutes until bright green and tender. Drain and set aside.
02 - Melt 2 tablespoons butter with olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
03 - Place shrimp in a single layer in the skillet. Season with salt, black pepper, and red pepper flakes if using. Cook 2 minutes per side until shrimp turn 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 1–2 minutes until heated through.
05 - Remove from heat, sprinkle chopped parsley over the dish, and serve immediately with lemon wedges.
