Creamy Lemon Shrimp
Herbed Rice and Asparagus
Wine Recommendation
Starborough Sauvignon Blanc
Ingredients
- 1 Tbsp butter
- 2 small cloves garlic, minced
- ⅓ cup heavy cream
- ¾ tsp lemon zest
- ¾ tsp Italian seasoning
- ⅛ tsp salt
- Dash of crushed red pepper
- ¾ 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
- ⅓ cup instant brown rice
- 1 Tbsp chopped fresh basil
- ¼ tsp salt, divided
- ¾ lb asparagus, trimmed
- 1 tsp olive oil
Side Dish Instructions
- Preheat oven to 450°F. Cook rice according to package directions. Stir in basil and ⅛ tsp salt.
- Toss together asparagus, oil, and ⅛ tsp salt on a rimmed baking sheet; spread in a single layer. Roast 10 minutes or until lightly browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
313
|
152
|
465
|
| Fat (g) | 22 | 3 | 25 |
| Sat. Fat (g) | 13 | 0 | 13 |
| Protein (g) | 25 | 5 | 30 |
| Carb (g) | 5 | 28 | 33 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 454 | 293 | 747 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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