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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.

Eating Well