Creamy Lemon Shrimp
Roasted Asparagus and Rice
Ingredients
- 2 Tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 tsp lemon zest
- 2 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp crushed red pepper
- 2 lb peeled and deveined, large raw shrimp
Instructions
- Melt butter in a large skillet over medium heat. Add garlic; cook 1 minute or until fragrant.
- Stir in cream, zest, seasoning, salt, and red pepper; simmer 4 to 5 minutes or until sauce starts to thicken.
- Add shrimp; cook 3 minutes or until shrimp turn pink and sauce is thickened.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 2 (3.5-oz) pouches boil-in-bag brown rice
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, oil, salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Roast 8 to 10 minutes or until asparagus is tender and lightly browned.
- Meanwhile, cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
281
|
173
|
454
|
| Fat (g) | 20 | 6 | 26 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 22 | 5 | 27 |
| Carb (g) | 5 | 28 | 33 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 459 | 196 | 655 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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