This delicious recipe is ready in under 30 minutes, and can also be made with chicken and broccoli instead of asparagus and shrimp. Sauté the two main ingredients separately to avoid overcrowding the pan. A fresh lemon-herb topping rounds out the flavors of this entrée. Cooking Light Way to Cook features more recipes like this, plus techniques for quick and healthy cooking.

Makes 4 servings (serving size: 11⁄2 cups)

Ingredients for Gremolata:

1⁄4 cup finely chopped fresh flat-leaf parsley

2 teaspoons grated lemon rind

1⁄8 teaspoon salt

1⁄8 teaspoon freshly ground black pepper

3 garlic cloves, minced

Ingredients for Shrimp:

4 teaspoons olive oil, divided

3 cups (11⁄2-inch) slices asparagus (about 1⁄2 pound)

11⁄2 pounds peeled and deveined medium shrimp

1⁄8 teaspoon salt

1⁄8 teaspoon freshly ground black pepper

Preparation:

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 warm.

3. Add remaining 2 teaspoons oil to pan, swirling to coat; heat 20 seconds. Add shrimp to pan; sauté 3 minutes or until done, stirring occasionally. Add asparagus, 1⁄8 teaspoon salt, and 1⁄8 teaspoon pepper to pan; sauté 1 minute or until thoroughly heated. Sprinkle evenly with gremolata.

Like this recipe? Try this Chicken with Cider and Bacon Sauce or a different recipe from our Recipe File.