Garlicky Sautéed Shrimp
Sweet Pea-Barley Risotto
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 2 lb peeled and deveined, large raw shrimp
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 3 Tbsp butter
- 6 cloves garlic, minced
- 6 Tbsp finely chopped fresh parsley
Instructions
- Pat dry shrimp; sprinkle with salt and pepper. Cook in hot oil in a large skillet over medium-high heat 3 to 5 minutes or until shrimp turn pink.
- Stir in butter, garlic, and parsley; cook 2 minutes or until fragrant and butter is melted.
Side Dish Ingredients
- 1 onion, chopped
- 2 Tbsp olive oil
- 1 (11-oz) pkg pearled barley
- ½ cup white wine
- 1 (32-oz) carton low-sodium chicken broth
- 1 lemon
- 1½ cups frozen sweet peas, thawed (see Note)
- 1 cup freshly grated Parmesan cheese
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook onion in hot oil in a Dutch oven over medium-high heat 2 minutes or until tender. Stir in barley; sauté 1 minute. Add wine; cook 2 minutes or until liquid is evaporated.
- Add 2 cups broth; cover and simmer 5 minutes. Stir in 2 cups broth; simmer 5 minutes or until barley is tender.
- Grate zest and squeeze juice from lemon. Reduce heat, and stir in peas, cheese, lemon juice, salt, and pepper. Cook 2 minutes or until cheese is melted and peas are thoroughly heated. Sprinkle with lemon zest.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
204
|
319
|
523
|
| Fat (g) | 12 | 9 | 21 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 21 | 13 | 34 |
| Carb (g) | 3 | 50 | 53 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 466 | 480 | 946 |
Quick & Healthy Meal Plan
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