Crisp Italian bread rounds out the menu. Using bagged broccoli florets cuts several minutes of preparation time.
4 cups bagged broccoli florets
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound peeled and deveined large shrimp
2 cups canned small white beans, rinsed and drained
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
Dill sprigs (optional)
How to Make It
Cook broccoli in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water.
While broccoli cooks, heat oil in a large nonstick skillet over medium heat. Add garlic, and cook 5 minutes or until golden, stirring frequently. Remove garlic with a slotted spoon; drain on paper towels. Pour excess oil from pan into a small bowl. Add juice, dill, salt, and pepper; stir with a whisk.
Heat pan over medium-high heat. Add shrimp, and cook 3 minutes or until done, stirring frequently.
Combine broccoli, lemon mixture, shrimp, beans, and cheese, tossing gently to coat. Sprinkle with garlic. Garnish with dill sprigs, if desired.
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