Sautéed Asparagus and Shrimp with Gremolata

Sautéed Asparagus and Shrimp with Gremolata
Photo by Becky Luigart-Stayner

Ingredients

  • Shrimp:
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 1/8 teaspoon salt
  • Gremolata:
  • 3 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
  • 4 teaspoons olive oil, divided
  • 1/8 teaspoon freshly ground black pepper
  • + 5 more ingredients
    • 2 teaspoons grated lemon rind
    • 1/8 teaspoon freshly ground black pepper
    • 3 garlic cloves, minced
    • 1 ½ pounds peeled and deveined medium shrimp
    • 1/8 teaspoon salt

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 wa...

View full recipe at My Recipes

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