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Originally published June 3, 2013, last updated August 26, 2014
Servings: 4 servings
Preparation time: 35 minutes
Total time: 35 minutes
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: 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
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.
Per serving Calories: 227; Carbohydrates: 14g; Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Protein: 28g; Cholesterol: 172mg; Dietary Fiber: 4g; Sodium: 618mg;