Ingredients
- 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
- 1/2 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
Description
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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