Lemon-Garlic Shrimp & Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Good with whole wheat couscous or whole grain pasta. Ingredients:
4 teaspoons extra-virgin olive oil, divided |
2 large red bell peppers, diced |
2 pounds asparagus, trimmed and cut into 1-inch lengths |
2 teaspoons freshly grated lemon zest |
1/2 teaspoon salt, divided |
5 cloves garlic, minced |
1 pound raw shrimp (26-30 per pound), peeled and deveined |
1 cup reduced-sodium chicken broth |
1 teaspoon cornstarch |
2 tablespoons lemon juice |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
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