Lemon-garlic Shrimp & Vegetables

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

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

Recipe

• 1 heat 2 tsp oil in a large nonstick skillet over medium-high heat.
• 2 add bell peppers, asparagus, lemon zest and 1/4 tsp salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes.
• 3 transfer the vegetables to a bowl; cover to keep warm.
• 4 add the remaining oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds.
• 5 add shrimp and cook, stirring for one minute.
• 6 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 heat.
• 7 stir in lemon juice and parsley. serve the shrimp over the vegetables.