Lemon-Garlic Shrimp & Vegetables

Ingredients:

• 4 teaspoon oil, olive, extra virgin
• 2 large pepper(s), red, bell
• 2 pounds asparagus
• 2 teaspoon lemon zest
• 1/2 teaspoon salt
• 5 cloves garlic
• 1 pounds shrimp, raw
• 1 cup broth, reduced-sodium chicken
• 1 teaspoon cornstarch
• 2 tablespoon lemon juice
• 2 tablespoon parsley, fresh

Preparation

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.
3. 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.

Makes 4 Servings

Nutritional Information (Per Serving):

• Calories: 226
• Saturated Fat: 1g
• Sodium: 514mg
• Dietary Fiber: 4g
• Total Fat: 7g
• Carbs: 14g
• Cholesterol: 174 mg
• Protein: 28g