Healthy, loaded veggie shrimp scampi
Fat: 7 grams
Carbs: 21 grams
1/2 lbronzoni healthy harvest linguini pasta
4 tspolive oil, extra virgin
2 largered bell peppers, diced
2 lbasparagus, trimmed, cut into 1"-pieces
2 tsplemon zest
1/2 tspsalt, divided
5 tspminced garlic from a jar, in olive oil
1 lbshrimp, peeled, deveined
1 creduced-sodium chicken broth, organic
2 Tbsplemon juice
2 Tbspchopped fresh parsley.
How to Make Healthy, loaded veggie shrimp scampi
- Cook pasta as directed, drain, keep warm. Heat 2 tsp oil in lg skillet over med-high heat. Add red bell peppper, asparagus, lemon zest and 1/4 tsp salt. Cook, stirring occasionally until just softening.
- Transfer veggies to bowl. Keep warm. Add remaining oil and garlic to pan. Cook 30 seconds. Add shrimp. Cook, stirring for 1 min. In small bowl, whisk together cornstarch and broth until smooth. Add cornstarch mix to skillet. Add 1/4 tsp salt.
- Cook, stirring until shrimp are pink, and sauce is thickened. Remove from heat. Stir in lemon juice and parsley. Add veggies to shrimp mix. Toss shrimp, veggies and sauce w/ linguini. I always sprinkle a little grated parmesan chees on top before serving.