# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined, tails optional
→ Vegetables
02 - 3 cups broccoli florets
03 - 2 tablespoons fresh parsley, chopped (optional)
04 - Lemon wedges, for serving
→ Sauce & Fats
05 - 3 tablespoons unsalted butter
06 - 1 tablespoon olive oil
→ Aromatics & Seasoning
07 - 5 cloves garlic, finely minced
08 - 1/4 teaspoon crushed red pepper flakes (optional)
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
11 - Zest of 1/2 lemon
# How To Make:
01 - Bring a medium pot of salted water to a boil. Add broccoli florets and blanch for 2 minutes until bright green and crisp-tender. Drain and set aside.
02 - Pat shrimp dry with paper towels. Season both sides with 1/4 teaspoon salt and black pepper.
03 - In a large skillet over medium-high heat, melt 2 tablespoons butter with olive oil. Add shrimp in a single layer and cook 1 to 2 minutes per side until just pink and opaque. Remove shrimp to a plate.
04 - Reduce heat to medium. Add remaining 1 tablespoon butter to skillet. Add minced garlic and red pepper flakes if using, sauté for 30 seconds until fragrant.
05 - Return broccoli and shrimp to skillet. Add lemon zest and toss to coat in garlic butter sauce. Cook for 1 to 2 minutes until heated through.
06 - Taste and adjust seasoning if needed. Garnish with chopped parsley and serve with lemon wedges.
