4 servings
Prep time: 15 minutes
Start to finish: 15minutes
1 Tbsp. olive oil
1 Tbsp. minced garlic
1/2 tsp. crushed red pepper
1 lb. large shrimp, peeled and deveined
Salt to taste
4 cups fresh broccoli florets
2/3 cup water
2/3 cup bottled clam juice
1/2 tsp. cornstarch
2 Tbsp. chopped fresh basil
Lemon juice to taste
Freshly ground black pepper to taste
Lemon wedges

  1. In a large nonstick skillet, heat 1/2 Tbsp. oil over medium-high
    heat. Add 1/2 Tbsp. garlic and crushed red pepper; cook, stirring,
    until fragrant, about 1 minute. Add shrimp and season with salt. Sauté
    until shrimp are pink, about 3 minutes. Transfer to a bowl; set aside.
  2. Add remaining 1/2 Tbsp. oil to skillet. Add broccoli and season
    with salt. Sauté until bright green, about 1 minute. Add water, cover
    and cook until broccoli is just tender and water has evaporated, 3 to
    5 minutes. Transfer broccoli to bowl with shrimp.
  3. In a small bowl, combine clam juice, remaining 1/2 Tbsp. garlic and cornstarch; stir
    until smooth. Add to skillet and cook, stirring, over medium-high
    heat, until thickened, 3 to 4 minutes. Stir in basil and season with
    lemon juice and pepper. Add reserved shrimp and broccoli and heat
    through. Serve immediately, with lemon wedges.
    Nutritional Information:
    185 calories
    6 total fat (1 g sat)
    175 mg cholesterol
    7 g carbohydrate
    26 g protein
    3 g fiber
    285 mg sodium