# Components:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined, tails optional
→ Vegetables
02 - 4 cups broccoli florets (about 300 g)
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 (from about 1 large lemon)
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - Pinch of red pepper flakes (optional)
→ To Serve
12 - Lemon wedges
# Method:
01 - Boil salted water and blanch broccoli florets for 2 minutes until bright green and tender. Drain and set aside.
02 - Heat 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 optional red pepper flakes. Cook 2 minutes per side until pink and opaque.
04 - Add blanched broccoli to the skillet. Stir in remaining 2 tablespoons butter, lemon zest, and lemon juice. Toss to coat evenly and cook for 1 to 2 minutes until heated through.
05 - Remove from heat, sprinkle with chopped parsley, and serve immediately with lemon wedges.
