Prep Time : 10-15 minutes
Cook Time : 10-15 minutes 
Yield : 4 servings 

Ingredients:

4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt, divided
5 cloves garlic, minced
1 pound raw shrimp, (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Directions:

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes.

Transfer the vegetables to a bowl; cover to keep warm.

Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds.

Add shrimp and cook, stirring, for 1 minute.

Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt.

Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more.

Remove from the heat.

Stir in lemon juice and parsley.

Serve the shrimp and sauce over the vegetables.

Nutrition:

227 calories; 7 g fat (1 g sat, 4 g mono); 174 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 28 g protein; 4 g fiber; 514 mg sodium; 670 mg potassium. Vitamin C (210% daily value), Vitamin A (80% dv), Folate (53% dv), Iron (25% dv). Carbohydrate Servings: 1 Exchanges: 2 vegetable, 3 lean meat, 1 fat

My notes:  

You can serve this with quinoa or brown rice.  For a less healthier version of this there is the Creamy Cajun Shrimp Linguine recipe.  

Recipe found on: http://www.eatingwell.com/