SKINNY SHRIMP IN A LIGHT LEMON WINE SAUCE

Skinny Shrimp in a Light Lemon Wine Sauce image

Provided by Nor Mac @Adashofloverecipepage

Categories Pasta

Number Of Ingredients 16

1 pound(s) raw shrimp peeled with tails removed( frozen thawed or fresh)
6 clove(s) garlic divided
5 cup(s) broccoli florets fresh or asparagus
1 - large red bell pepper chopped large pieces
- the zest of 1 lemon
2 tablespoon(s) fish sauce ( found in ethnic isle at store)
1 cup(s) dry white wine, or chicken stock
3 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) crushed red pepper flakes
1 teaspoon(s) corn starch
1/4 cup(s) olive oil
1 teaspoon(s) basil
- salt and pepper to taste
2 tablespoon(s) capers optional
1/2 pound(s) optional pasta of choice( i used bow tie)
4 tablespoon(s) parmesan cheese optional for serving

Steps:

Heat 1/2 of oil in large pan. Sauté Brocolli, peppers and lemon zest together. Add 1 clove grated garlic. Cook until vegetables soften while stirring. Should take about 5 minutes. Remove vegetables to platter. Cover, and set aside.
Add remaining garlic to pan with olive oil. Add the shrimp. Cook and stir until shrimp is nearly cooked. will turn pink, and inside will Still be slightly shiny. Remove shrimp from pan.
Mix fish sauce and wine together. Add to the pan. Add crushed Red pepper, and basil, and lemon juice. Cook about 2 minutes on high heat stirring. Mix corn starch with 2 teaspoon of water. Add to pan.
Add shrimp and vegetables back to pan with sauce. Cook until thickened and shrimp is cooked through. About 2-3 minutes. Add capers, Salt and pepper to taste. Serve alone or over Cooked pasta.