Shrimp Scampi Bowl

Pat shrimp dry with paper towels. Mince garlic and zest and juice the lemon. Chop fresh parsley. Measure out broth or wine.

If using rice or grain, cook according to package directions. If using pasta, boil until al dente, drain, and set aside.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chopped vegetables and sauté until just tender, about 3–4 minutes. Season with salt and pepper, then transfer to a plate.

Add the remaining 1 tbsp olive oil to the same skillet. Once shimmering, add minced garlic and sauté for 30 seconds until fragrant.

Add shrimp in a single layer and cook for 1–2 minutes per side until they just begin to turn pink. Do not overcrowd; work in batches if needed.

Pour in the wine or broth and lemon juice. Scrape up any browned bits from the pan. Simmer for 1–2 minutes until the liquid reduces slightly and shrimp are opaque throughout.

Remove from heat. Stir in butter (if using), lemon zest, fresh parsley, and red pepper flakes if desired. Taste and adjust seasoning with salt and pepper.

Divide cooked base grain or pasta into bowls. Top with sautéed vegetables and shrimp. Spoon sauce and pan juices over the top. Garnish with parmesan cheese and a final pinch of parsley.