Recipes > Lunch/Dinner Recipes > Sauteed Lemon Garlic Shrimp and Veggies
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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 5 cloves garlic, minced 1 pound raw shrimp (26-30 per pound), peeled and de-veined 1 cup reduced-sodium chicken broth (make sure it is gluten-free!) 1 tablespoon heavy whipping cream 2 tablespoons fresh-squeezed lemon juice 2 tablespoons chopped fresh Italian (flat leaf) parsley ¼ tsp. red pepper flakes
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest 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. Add broth and heavy whipping cream to the pan. Cook, stirring, until the sauce has cooked through 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.
Approximate Zone Info: (whole dish) 16 blocks PRO/16 blocks F/4 blocks CHO
