Submitted by Shelley Johnson
- 1 lb medium shrimp, peeled, deveined, rinsed
- 3⁄4 tsp salt Freshly ground black pepper
- 1 lemon
- 6 Tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 lb asparagus, trimmed and cut in 2-inch lengths
- 1⁄8 to 1⁄4 tsp crushed red pepper flakes
- 2⁄3 C reduced-sodium chicken broth
- 1⁄2 tsp cornstarch
- Cooked pasta of choice
Sprinkle shrimp with 1⁄4 teaspoon salt and a few grinds of black pepper. Shave zest in strips from lemon. Squeeze 1 Tablespoon juice from lemon and set aside.
In a wide, heavy skillet, heat 2 Tablespoons oil over medium-high. Add shrimp and spread to single layer. Cook without stirring until shrimp browns nicely, about 2 minutes. Flip shrimp and cook 1 1⁄2 minutes. Shrimp should be a little undercooked. Transfer to a large plate.
Reduce heat to medium, add remaining oil and garlic, cook about 30 seconds.
Add the asparagus, lemon zest, red pepper flakes, and 1⁄2 teaspoon salt. Cook, stirring often, until garlic is golden and asparagus blisters, 2 to 3 minutes. Add chicken broth, cover with lid slightly ajar. Cook until asparagus is barely tender, 1 to 2 minutes.
In small dish, stir cornstarch with 1 Tablespoon water. Stir into asparagus mixture. Add shrimp, reduce heat to low, and stir until shrimp is opaque, 1 to 2 minutes. Stir in lemon juice. Add salt and pepper to taste. Serve immediately over hot pasta of your choice.
Photo: Edis Celik