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Sautéed Asparagus and Shrimp with Gremolata

Updated 11:28 AM EDT, Tue, Jan 5, 2010

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from Billy Strynkowski, executive chef of Cooking Light

Sauté the two main ingredients separately to avoid overcrowding the pan.  A fresh lemon-herb topping rounds out the flavors of this entrée.  You could also try this recipe with chicken and broccoli.
 
Gremolata:
¼ 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 (1½-inch) slices asparagus (about ½ pound)
1½ pounds peeled and deveined medium shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
 
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.  Yield: 4 servings (serving size: 1½ cups).

First Published: Jan 4, 2010 3:20 PM EDT
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