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Lemon-garlic shrimp and vegetables
Nb persons: 4
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| Lemon-Garlic Shrimp & Vegetables | |
| 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? | |
| ½ 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.
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