A light creamy lemony sauce mingles with jumbo shrimp and fresh veggies of your choice ( I use asparagus and mushrooms). Serve over your favorite pasta, or alongside rice pilaaf. Good with chicken too.
1 pound uncooked shrimp, peeled (I like the jumbo ones.... about 6 pieces per person) or 4-6 boneless skinless chicken breasts cut into bite sized pieces.
1 TB olive oil
1 TB butter
2 cups sliced mushrooms
2 cups asparagus spear pieces
1 clove minced garlic
zest of 1 lemon
14 oz. marinated artichoke hearts, drained and chopped
2 cans cream of celery soup
juice of 1 lemon (about 1/4 cup)
1 cup milk
1/2 tsp. dry mustard
Cook favorite pasta and set aside. (Try bow tie, fettucini, or angel hair)
Melt butter and olive oil in large non stick pan. Add peeled shrimp to pan along with the mushrooms, the asparagus, the garlic, and the lemon zest. Stir fry 5-7 minutes or until shrimp is firm and pink and veggies are crisp-tender. If you are using chicken, cook the chicken 2-3 minutes, then add veggies, garlic, and lemon zest. Cook till chicken is cooked through and veggies are crisp tender.
In a separate bowl or measuring cup, mix the cans of soup, the milk, the dry mustard, and the lemon juice.
Add to shrimp (or chicken) and veggie mixture. Stir in artichoke hearts and heat through.
Serve over pasta.
* I'd love your feedback if you try it!*
Weight Watchers points looks to be about 12 depending on how much of this you use as a serving.