Lemon-Garlic Shrimp & Vegetables
Prep Time
30 minutes
Cooking Time
10 minutes
Yields
4
Ingredients
4 T extra-virgin olive oil (divided)
2 large red bell peppers-large dice
2 lbs asparagus, trimmed and cut into 1-inch lengths
2t freshly grated lemon-zest
1/2t salt divided
5 cloves garlic, minced
1lb raw shrimp, peeled and deveined
1 cup reduced-sodium chicken broth
1t cornstarch
2T lemon juice
2T chopped fresh parsley
l lb gluten-free linguini-cooked according to label
Directions
Heat 2T oil in a large skillet over medium-high heat. Add bell peppers, asparagus, lemon zest, ¼ t salt. Cook, stirring occasionally until just beginning to soften, about 6 minutes. Transfer to bowl, cover to keep warm.
Add remaining 2T of oil and garlic to pan and cook, stirring until fragrant-about 30 seconds. Add shrimp and cook stirring for 1 minute. Wisk broth and cornstarch in a small bowl until smooth and add to pan along with ¼ t salt. Cook, stirring until sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from heat. Stir in lemon Juice and parsley and vegetables to reheat.
Serve over linguini.