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Shared By Grace Warren Atwood

Hot Garlicky Shrimp With Asparagus & Lemon

Ingredients

  • 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
  • 3/4 tsp. kosher salt; more as needed
  • Freshly ground black pepper
  • 1 lemon
  • 6 Tbs. extra-virgin olive oil
  • 4 medium cloves garlic, thinly sliced
  • 3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • 2/3 cup low-salt chicken broth
  • 1/2 tsp. cornstarch

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