Hot Garlicky Shrimp with Asparagus & Lemon
- 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
- 3/4 tsp. kosher salt; more as needed
- Freshly ground black pepper
- 1 lemon
- 6 Tbs. extra-virgin olive oil
- 4 medium cloves garlic, thinly sliced
- 3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
- 1/8 to 1/4 tsp. crushed red pepper flakes
- 2/3 cup low-salt chicken broth
- 1/2 tsp. cornstarch
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Asparagus (3/4 lb.)
- Garlic (4 medium cloves)
- Lemon (1)
- Seafood
- Shrimp (1 lb.)
- Canned Goods
Chicken broth, low-salt (2/3 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Cornstarch (1/2 tsp.)
- Kosher salt (3/4 tsp.)
- Olive oil, extra-virgin (6 Tbs.)
- Red pepper flakes (1/8 tsp.)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published April 2, 2007 (5 years ago).
12 people saved this recipe.
