Shrimp Scampi over Rice
Prep: 20 minutes
Cook: 5 minutes • Serves: 4
2 bags PICS boil-in-bag white rice
3 tablespoons Filippo Berio® Delicato Extra Virgin Olive Oil
4 garlic cloves, minced
1 large shallot, finely chopped
12raw 6-8 count Market 32 tail-on peeled and deveined shrimp, thawed if necessary
1 tablespoon lemon zest
3/4teaspoon McCormick® salt
1/2teaspoon McCormick® ground black pepper
1/2cup dry white wine (such as Pinot Grigio, Chardonnay or Sauvignon Blanc)
3 tablespoons fresh lemon juice
2 tablespoons PICS unsalted butter
2 tablespoons packed thinly sliced fresh basil
1/4cup loosely packed coarsely chopped fresh Italian flat-leaf parsley
3 tablespoons Filippo Berio® Delicato Extra Virgin Olive Oil
4 garlic cloves, minced
1 large shallot, finely chopped
12raw 6-8 count Market 32 tail-on peeled and deveined shrimp, thawed if necessary
1 tablespoon lemon zest
3/4teaspoon McCormick® salt
1/2teaspoon McCormick® ground black pepper
1/2cup dry white wine (such as Pinot Grigio, Chardonnay or Sauvignon Blanc)
3 tablespoons fresh lemon juice
2 tablespoons PICS unsalted butter
2 tablespoons packed thinly sliced fresh basil
1/4cup loosely packed coarsely chopped fresh Italian flat-leaf parsley
1.Prepare rice as label directs.
2.In large skillet, heat oil over medium-high heat. Add garlic and shallot; cook 1 minute, stirring frequently. Add shrimp; cook 2 minutes, turning once halfway through cooking. Stir in zest, salt and pepper; add wine and lemon juice; cook 1 minute. Cover; cook 1 minute or until internal temperature of shrimp reaches 145°.
3.Stir in butter until melted; sprinkle basil and parsley over shrimp and sauce. Serve shrimp mixture over rice.
Approximate nutritional values per serving:
542 Calories, 18g Fat (5g Saturated), 254mg Cholesterol,
619mg Sodium, 55g Carbohydrates, 2g Fiber, 35g Protein