Sauteed Asparagus and Shrimp with Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sauté the two main ingredients separately to avoid overcrowding the pan. A fresh lemon-herb topping rounds out the flavors in this entrée. You could also try this recipe with chicken and broccoli. Ingredients:
1/4 cup finely chopped fresh flat-leaf parsley |
2 teaspoons grated lemon rind |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
3 garlic cloves, minced |
4 teaspoons olive oil, divided |
3 cups (1 1/2-inch) slices asparagus (about 1/2 pound) |
1 1/2 pounds peeled and deveined medium shrimp |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. To prepare gremolata, combine first 5 ingredients; set aside.
2. To prepare shrimp, heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan, swirling to coat; heat 20 seconds. Add asparagus to pan; sauté 3 minutes, stirring frequently. Remove asparagus from pan; keep warm.
3. Add remaining 2 teaspoons oil to pan, swirling to coat; heat 20 seconds. Add shrimp to pan; sauté 3 minutes or until done, stirring occasionally. Add asparagus, 1/8 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 1 minute or until thoroughly heated. Sprinkle evenly with gremolata.
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