Serves 4
Here’s a healthy twist on scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa, wholewheat couscous or linguine.
Ingredients
Total Time: 35 minutes
- 4 teaspoons extra virgin olive oil, divided
- 2 large diced red peppers
- 2lbs asparagus, trimmed and cut into 1″ lengths
- 2 teaspoons freshly grated lemon zest
- ½ teaspoon salt, divided
- 5 cloves crushed garlic
- 1lb raw prawns, peeled and divided
- 1 cup reduced salt chicken stock
- 1 teaspoon cornflour
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley