Lemon-Garlic Shrimp & Vegetables
Recipe from EatingWell

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, whole-wheat couscous or linguine.



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Ingredients
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    4   teaspoons 
    extra-virgin olive oil, divided
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    2   
    large red bell peppers, diced
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    2   pounds 
    asparagus, trimmed and cut into 1-inch lengths
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    2   teaspoons 
    freshly grated lemon zest
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    1/2  teaspoon 
    salt, divided
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    5   
    cloves garlic, minced
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    1   pound 
    raw shrimp, (26-30 per pound), peeled and deveined
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    1   cup 
    reduced-sodium chicken broth
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    1   teaspoon 
    cornstarch
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    2   tablespoons 
    lemon juice
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    2   tablespoons 
    chopped fresh parsley

Directions
1.
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.
2.
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.
Nutrition information
Per Serving: cal. (kcal) 226, Fat, total (g) 7, chol. (mg) 174, sat. fat (g) 1, carb. (g) 14, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 28, vit. A (IU) 3887, vit. C (mg) 124, sodium (mg) 514, Potassium (mg) 670, iron (mg) 5, Vegetables () 2, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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