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Sautéed Asparagus and Shrimp with Gremolata

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 1/2 cups)
Sauté the two main ingredients separately to avoid overcrowding the pan. A fresh lemon-herb topping rounds out the flavors in this entrée. You could also try this recipe with chicken and broccoli.

Ingredients

  • Gremolata:
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 teaspoons grated lemon rind
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • Shrimp:
  • 4 teaspoons olive oil, divided
  • 3 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
  • 1 1/2 pounds peeled and deveined medium shrimp
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 240
  • caloriesfromfat 29 %
  • fat 7.6 g
  • satfat 1.2 g
  • monofat 3.7 g
  • polyfat 1.7 g
  • protein 36.1 g
  • carbohydrate 5.2 g
  • fiber 1.6 g
  • cholesterol 259 mg
  • iron 5.6 mg
  • sodium 403 mg
  • calcium 115 mg

How to Make It

  1. To prepare gremolata, combine first 5 ingredients; set aside.

  2. To prepare shrimp, heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan, swirling to coat; heat 20 seconds. Add asparagus to pan; sauté 3 minutes, stirring frequently. Remove asparagus from pan; keep warm.

  3. Add remaining 2 teaspoons oil to pan, swirling to coat; heat 20 seconds. Add shrimp to pan; sauté 3 minutes or until done, stirring occasionally. Add asparagus, 1/8 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 1 minute or until thoroughly heated. Sprinkle evenly with gremolata.