• Liz Talley - Urban Graze

Lemon-Garlic Skillet Shrimp & Asparagus

Comes together quickly for an easy and tasty dinner. Serve with light Asian noodles, or rice.

¾ lb. medium-large raw shrimp, peeled and deveined

Salt and pepper

Olive oil

1 clove garlic, minced or pressed

½ lb. asparagus, cut into 1½-2" pieces

Pinch or two of red pepper flakes (depending on how spicy you want it)

¼ tsp. lemon zest

⅓ c. chicken broth

½ tsp. cornstarch, whisked with 1 Tbsp. water

1-2 tsp. lemon juice

Gather and measure all of your ingredients. Get your noodles or rice started, so it's ready when the shrimp dish is done (takes just about 10 minutes).

Season the shrimp with salt and pepper.

Preheat a skillet on medium-high, and add 1 Tbsp. olive oil. Once oil is hot, add the shrimp, and cook without stirring until light brown on one side, then turn each shrimp to brown the other side.

It will take about 1½-2 minutes per side. You want the shrimp to be slightly undercooked. Remove the shrimp to a plate, and set aside.

Add 1 Tbsp. olive oil and garlic to the same skillet; cook for about 30 seconds until the garlic is nicely aromatic. Toss in the asparagus, red pepper flakes, lemon zest, and season with a dash more salt. Cook 2-3 minutes, rolling asparagus occasionally, until it starts to brown. Add the chicken broth, cook 1 minute, then stir in the cornstarch water and bring to a low boil. Add the shrimp, cook until done (another 1-2 minutes). Stir in 1 tsp. lemon juice, then taste and add more lemon, salt and pepper if needed to suit your taste.

Serve right away.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#entree #recipe


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