|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||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)|
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