Lemon-Garlic Shrimp & Vegetables

By nicla91

Healthy twist on shrimp scampi

Ingredients

• 4 tsp extra-virgin olive oil, divided
• 2 large red bell peppers, diced
• 2 lbs asparagus, trimmed and cut into 1-inch lenghts
• 2 tsp freshly grated lemon zest
• 1/2 tsp salt, divided
• 5 cloves garlic, minced
• 1 lb raw shrimp (26 to 30 per pound), peeled and deveined
• 1 C reduced-sodium chicken broth
• 1 tsp corn starch
• 2 tbs lemon juice
• 2 tbs chopped fresh parsley

Preparation

Step 1

1. hheat 2 tsps oil in a large nostick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/2 tsp 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 tsp 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 tsp 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