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, whole-wheat couscous or linguine.

Makes 4 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt, divided
5 cloves garlic, minced
1 pound raw shrimp (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

1. 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.
2. 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.

NUTRITION INFORMATION: Per serving: 226 calories; 7 g fat (1 g sat, 4 g mono); 174 mg cholesterol; 14 g carbohydrate; 28 g protein; 4 g fiber; 514 mg sodium; 670 mg potassium.
Nutrition bonus: Vitamin C (210% daily value), Vitamin A (80% dv), Folate (53% dv), Iron (25% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 1 fat

One of the best shrimp dinners ever!!! Easy to make and suited for your finest dinner party!!

Emily Uecker, Chattanooga, TN

This was very good. Nice and light, the lemon was a good touch. I made it with quinoa, which I never had before but I will definitely be making again.

Brittany, Philadelphia, PA

I made this dish and it was excellent. I served it with Quinoa, never had it before but loved it.

Anonymous, Orlando, FL

Quick and easy dish that was tasty and healthy. Bravo!

Mr. Dan, OH

I used one yellow bell pepper and one red bell pepper for more color. Very tasty and very easy.

Deb Scheff, Markham, IL

This was absolutely delicious! Made it tonight for my husband, 23-year old son and my 85-year old mother. Raves from all. I used to make a shrimp & asparagus dish with lemon pepper pasta, which is hard to find, so I don't make it so much, but I love it. I would say this surpasses that dish. Try it, you'll love it. Fresh tasting and healthy. I made it with Near East Rice Pilaf, but next time will try some whole wheat linguine.

Maggie, Wakefield, MA

I cooked this for my family and they loved it. The broth and cornstarch added great flavor with the lemon-garlic shrimp and the vegetables were delicious.

Laura, Quincy, MA

Just had this excellent dinner tonight. Superb taste. I did add an extra garlic. I will be sharing this recipe with my friends. Love the point value regarding W.W.

Kathy Barry, Hopkinton, MA

Delicious and easy! I made it with one red bell pepper, some green onion, and fresh stir fry vegetables instead of asparagus. The recipe went so fast -- I'll be sure to have each step ready in advance next time! Also, I can't have gluten, so I served mine with brown rice. My husband and children ate it up, too. We plan to have this a lot this summer!

Mom of two, Birmingham, AL

I just made it last night for dinner and we really enjoyed it. I would suggest adding some ground pepper and maybe a little more lemon but it was great otherwise. I served it with whole wheat pasta and some grated parmesan cheese on top!

Courtney, San Diego, CA

I live in Chile and I always looking for yours recipies, this is excelent. Thanks. Can I write you in Spanish? for me is more easy.

Dora Kobrinsky, Santiago-Chile

Delicious! Will definitely prepare again. Left overs were great over salad next day.

JR, Atlanta, GA

I tried this dish and it's excellent, very light not heavy. My whole family loved it.

A. Frady, Hendersonville, NC

So easy to make and so tasty! Give this recipe a try!

Melizza, San Diego, CA