Recipe Of The Week!

Sauteed Lemon-Garlic Shrimp and Veggies

Here’s a spin on this recipe, adapted from Eating Well magazine. You’ll note that this recipe has a hefty portion of veggies to boot. Don’t like red peppers or asparagus? Go with onions, broccoli, tomatoes, whatever suits your fancy!

Serves 4.
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 deveined
1 cup reduced-sodium chicken broth (make sure it’s 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.