Sautéed Asparagus and Shrimp with Gremolata

Sauté the two main ingredients separately to avoid overcrowding the pan. A fresh lemon-herb topping rounds out the flavors in this entrée. You could also try this recipe with chicken and broccoli.

Yield: 4 servings (serving size: 1 1/2 cups)

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

Preparation

1. To prepare gremolata, combine first 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, 1/8 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 1 minute or until thoroughly heated. Sprinkle evenly with gremolata.

Nutritional Information

Calories:

240 (29% from fat)

Fat:

7.6g (sat 1.2g,mono 3.7g,poly 1.7g)

Protein:

36.1g

Carbohydrate:

5.2g

Fiber:

1.6g

Cholesterol:

259mg

Iron:

5.6mg

Sodium:

403mg

Calcium:

115mg