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Recipes // Side Dishes // Sautéed Asparagus and Shrimp with Gremolata

Sautéed Asparagus and Shrimp with Gremolata

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By James Brisicone

Hands-on time: 25 min.  Total time: 25 min.

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 (11⁄2-inch) slices asparagus (about 1⁄2 pound)
  • 11⁄2 pounds peeled and deveined medium shrimp
  • 1⁄8 teaspoon salt
  • 1⁄8 teaspoon freshly ground black pepper

Directions:

  1. To prepare gremolata, combine all 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, salt, and pepper to pan; sauté 1 minute or until thoroughly heated. Sprinkle evenly with gremolata.

(serving size: 1 1⁄2 cups)

CALORIES 240; FAT 7.6g  (sat, 1.2g, mono, 3.7g, poly, 1.7g); PROTEIN 36.1g; CARB 5.2g; FIBER 1.6g; CHOL 259mg; IRON 5.6mg; SODIUM 403mg; CALC 115mg

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