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Foodie 411

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Lemon-Garlic Shrimp & Vegetables

This Recipe Is:

WebMD Recipe from EatingWell.com

Here’s a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa.

Ingredients

Prep: 35 minutes | Total Time: 35 minutes

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
lemon zest, freshly grated
1/2 teaspoon
salt
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
fresh parsley, chopped

Instructions

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.
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.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com