Garlic Shrimp With Asparagus and Lemon

This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus and lemon. Adapted from Fine Cooking magazine.

• Ready In: 30 mins
• Serves: 3

Ingredients

• 1  lb shrimp, medium to large, peeled and deveined
• 1  pinch black pepper, to taste
• 1  lemon
• 4  tablespoons olive oil or 4  tablespoons extra virgin olive oil
• 4  medium garlic cloves, sliced thinly
• 3⁄4 lb asparagus, tough ends snapped off and cut into 2 inch lengths (about 2 cups)
• 1⁄4 teaspoon crushed red pepper flakes
• 2⁄3 cup reduced-sodium chicken broth
• 1⁄2 teaspoon cornstarch

Directions

1. Place shrimp on paper towels and dry very well.
2. Sprinkle shrimp with a bit of the pepper.
3. Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.
4. Cut lemon in half and juice it into a small dish, removing seeds.
5. Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
6. Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
7. Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
8. Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
9. Reduce heat to medium-low and add garlic, stirring for 30 seconds.
10. Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
11. Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
12. Stir cornstarch with 1 Tbsp water and stir into the pan.
13. Add shrimp back to the pan and cook another 1-2 minutes until done.
14. Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.