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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Sautéed Asparagus and Shrimp with Gremolata

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.

Cooking Light APRIL 2008

  • Yield: 4 servings (serving size: 1 1/2 cups)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 29%
  • Fat: 7.6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 36.1g
  • Carbohydrate: 5.2g
  • Fiber: 1.6g
  • Cholesterol: 259mg
  • Iron: 5.6mg
  • Sodium: 403mg
  • Calcium: 115mg
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Sautéed Asparagus and Shrimp with Gremolata recipe

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