Lemon-Garlic Shrimp, Vegetables & Farro (eatingwell.com)

Here's a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa.

Rating: 3/5

Ingredients

• 4 tsp Extra Virgin Olive Oil, divided
• 2 Red Bell Peppers, diced
• 2 lb Asparagus, trimmed and cut into 1-inch lengths
• 1 Lemons
• 1/2 tsp Salt, divided
• 5 Garlic Cloves, minced
• 1 pound Raw Shrimp, peeled and deveined
• 1 cup Chicken Broth
• 1 tsp Corn Starch
• 2 Tbsp Parsley, fresh chopped
• 1 cup Farro

Preparation steps

1. Cook Farro
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
3. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

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