Garlic-Pancetta Shrimp
Creamy Lemon Cauliflower "Risotto"
Ingredients
- 1 (4-oz) pkg diced pancetta (or use ½ cup chopped bacon)
- 2 lb peeled and deveined, large raw shrimp
- ¼ tsp pepper
- 5 cloves garlic, minced
- ¼ cup chopped fresh parsley
Instructions
- Cook pancetta in a large nonstick skillet over medium-high heat 6 minutes or until browned; remove from pan, reserving drippings in skillet.
- Sprinkle shrimp with pepper. Cook shrimp and garlic in hot drippings in skillet over medium-high heat 3 minutes or until shrimp turn pink.
- Remove from heat; stir in pancetta and parsley.
Side Dish Ingredients
- 2 lemons
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 Tbsp olive oil
- 2 (12-oz) pkg cauliflower crumbles
- ½ cup low-sodium chicken broth
- ⅓ cup heavy cream
- 1 Tbsp butter
- ¾ cup freshly grated Parmesan cheese
- 2 Tbsp chopped fresh parsley
- ½ tsp salt
Side Dish Instructions
- Grate zest and squeeze juice from lemons.
- Cook garlic and shallot in hot oil in a large saucepan oven medium-high heat 1 to 2 minutes or until lightly browned.
- Stir in cauliflower; cook 3 to 4 minutes, stirring occasionally. Stir in broth; reduce heat, and cook 5 minutes or until cauliflower is tender.
- Stir in lemon zest, lemon juice, cream, butter, and cheese; cook 7 to 8 minutes or until thick and creamy.
- Stir in parsley and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
186
|
163
|
349
|
| Fat (g) | 8 | 12 | 20 |
| Sat. Fat (g) | 3 | 6 | 9 |
| Protein (g) | 24 | 6 | 30 |
| Carb (g) | 3 | 10 | 13 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 529 | 434 | 963 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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