Best Lemon Garlic Shrimp Vegetables Recipes

Lemon-Garlic Shrimp & Vegetables image

Provided by Amber Dawn

Categories Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

Heat 2 tsp oil in a large nonstick skillet over medium-high heat.
Add bell peppers, asparagus, lemon zest and 1/4 tsp salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes.
Transfer the vegetables to a bowl; cover to keep warm.
Add the remaining oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds.
Add shrimp and cook, stirring for one minute.
Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 tsp salt. Cook, stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from heat.
Stir in lemon juice and parsley. Serve the shrimp over the vegetables.

PENNE WITH SHRIMP AND ROASTED VEGETABLES IN A ROASTED GARLIC LEMON SAUCE image

Number Of Ingredients 23

2 cups of medium size shrimp, deveined and tails removed
zest of half a lemon
1 tbsp fresh parsley, chopped
1 tsp fresh basil, chopped
2 cloves of garlic, minced
2 tbsp olive oil
Salt and pepper
Combine all ingredients in a large zip lock bag and marinate for at least 2 hours.
1 sweet yellow onion, cut into large chunks
1 zucchini, diced
1 bunch of asparagus spears, ends removed and cut into thirds
1-2 cups of grape tomatoes
2 tbsp toasted pine nuts
1 bulb of roasted garlic (divided)
1/2 lb of penne pasta, cooked per instructions
1-2 tbsp butter
Juice of one lemon
zest of half a lemon
2 tsp olive oil, divided
Sea salt and fresh cracked pepper to taste
1/4 cup Parmesan cheese, shredded
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped

Steps:

Roast garlic (see instructions through link above). Preheat the oven to 400 degrees. Line a baking sheet with tin foil and coat it with cooking spray. Heat 1 tsp of olive oil in a large skillet over medium heat, add the onion and saute for 15-20 minutes or until caramelized and tender. While the onions are cooking, place a small dry skillet over medium heat and toast the pine nuts for 3-4 minutes or until golden brown, set aside. Once the onions are cooked, add the shrimp to the same skillet and cook for 3-4 minutes or until cooked through. When the onions are nearly cooked, place the baking sheet with vegetables in the oven and roast for about 5-7 minutes or until tender yet still a bit crisp. Cook the pasta per instructions, drain and put back into large pot. While the pasta is cooking and the vegetables are roasting, gently remove the skin from the roasted garlic and chop half for the pasta, set aside and place the other half in a small bowl. To the half in a small bowl, add lemon juice, lemon zest, butter, 1 tsp olive oil, sea salt and fresh cracked pepper; mix thoroughly. Add the roasted vegetables, sauteed onions and shrimp, roasted garlic chunks, lemon juice mixture, Parmesan cheese, fresh parsley and basil; mix thoroughly, taste and re-season if necessary. Enjoy.