Ingredients
| Quantity | Ingredients |
|---|---|
| 4 cups | broccoli florets |
| 2 tbsp | olive oil |
| 4 | garlic cloves, thinly sliced |
| 1/4 cup | fresh lemon juice |
| 2 tbsp | chopped fresh dill |
| 1/4 tsp | salt |
| 1/4 tsp | black pepper |
| 1 lb | peeled and deveined large shrimp |
| 2 cups | canned small white beans, rinsed and drained |
| 1/2 cup | grated fresh Parmigiano-Reggiano cheese |
| Dill sprigs (optional) |
Directions
Cook broccoli in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water.
While broccoli cooks, heat oil in a large nonstick skillet over medium heat. Add garlic, and cook 5 minutes or until golden, stirring frequently. Remove garlic with a slotted spoon; drain on paper towels. Pour excess oil from pan into a small bowl. Add juice, dill, salt, and pepper; stir with a whisk.
Heat pan over medium-high heat. Add shrimp, and cook 3 minutes or until done, stirring frequently.
Combine broccoli, lemon mixture, shrimp, beans, and cheese, tossing gently to coat. Sprinkle with garlic. Garnish with dill sprigs, if desired.
4 servings (serving size: 1 1/2 cups)
CALORIES 403 (27% from fat); FAT 12.1g (sat 3.2g,mono 6.2g,poly 1.7g); IRON 7.5mg; CHOLESTEROL 180mg; CALCIUM 322mg; CARBOHYDRATE 36.3g; SODIUM 509mg; PROTEIN 38.7g; FIBER 8.5g
Source: www.cookinglight.com