Skinny Shrimp in a Light Lemon Wine Sauce

Nor M.

By
@Adashofloverecipes

This is a low fat recipe I put together to be low fat. The dish is lemony with a little kick from crushed red pepper. If you don't like wine. You may substitute with chicken stock. enjoy!


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 lb
raw shrimp peeled with tails removed( frozen thawed or fresh)
6 clove
garlic divided
5 c
broccoli florets fresh or asparagus
1
large red bell pepper chopped large pieces
the zest of 1 lemon
2 Tbsp
fish sauce ( found in ethnic isle at store)
1 c
dry white wine, or chicken stock
3 Tbsp
fresh lemon juice
1/2 tsp
crushed red pepper flakes
1 tsp
corn starch
1/4 c
olive oil
1 tsp
basil
salt and pepper to taste
2 Tbsp
capers optional
1/2 lb
optional pasta of choice( i used bow tie)
4 Tbsp
parmesan cheese optional for serving

Directions Step-By-Step

1
Heat 1/2 of oil in large pan. Sauté Brocolli, peppers and lemon zest together. Add 1 clove grated garlic. Cook until vegetables soften while stirring. Should take about 5 minutes. Remove vegetables to platter. Cover, and set aside.
2
Add remaining garlic to pan with olive oil. Add the shrimp. Cook and stir until shrimp is nearly cooked. will turn pink, and inside will Still be slightly shiny. Remove shrimp from pan.
3
Mix fish sauce and wine together. Add to the pan. Add crushed Red pepper, and basil, and lemon juice. Cook about 2 minutes on high heat stirring. Mix corn starch with 2 teaspoon of water. Add to pan.
4
Add shrimp and vegetables back to pan with sauce. Cook until thickened and shrimp is cooked through. About 2-3 minutes. Add capers, Salt and pepper to taste. Serve alone or over Cooked pasta.

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy