Creamy Basil Shrimp with Corn
Sugar Snap Pea and Arugula Salad
Ingredients
- ¾ lb peeled and deveined, large raw shrimp
- 1 ear corn, shucked
- 1½ Tbsp butter, divided
- 1 small clove garlic, minced
- 2 Tbsp white wine
- ¼ cup heavy cream
- 1 tsp Dijon mustard
- 2 tsp chopped fresh basil
Instructions
- Sprinkle shrimp lightly with salt and pepper. Cut kernels from corn cob; discard cob.
- Melt ½ Tbsp butter in a large nonstick skillet over medium heat. Add shrimp. Cook 2 to 3 minutes or until shrimp turn pink; remove from skillet.
- Melt 1 Tbsp butter in skillet over medium heat; add garlic. Cook, stirring occasionally, 30 seconds. Add corn and wine; bring to a boil, reduce heat, and simmer 1 minute.
- Add cream and mustard; simmer, stirring occasionally, until sauce is thickened. Stir in shrimp, and sprinkle with basil.
Side Dish Ingredients
- 2 cups sugar snap peas, sliced
- 1 cup arugula
- 1 Tbsp olive oil
- 1 tsp lemon juice
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 2 Tbsp grated Parmesan cheese
Side Dish Instructions
- Toss together all ingredients except cheese in a bowl. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
360
|
111
|
471
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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