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Garlicky Shrimp Scampi

Garlicky Shrimp Scampi

with Lemon Rice Pilaf

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Garlic and shrimp aren't the only stars of this dish. We've paired them with a lemon rice pilaf stuffed full of peas, fresh tomatoes and bright parsley. Your taste buds will be singing!

Tags:Family Friendly
Allergens:Crustacean/CrustacéMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

¾ cup

Basmati Rice

1 unit

Lemon

3 unit

Garlic, cloves

7 g

Parsley

56 g

Green Peas

160 g

Sweet Bell Pepper

2 unit

Chicken Broth Concentrate

56 g

Yellow Onion

1 tbsp

Italian Seasoning

80 g

Roma Tomato

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories620 kcal
Fat20 g
Saturated Fat7 g
Carbohydrate87 g
Sugar9 g
Dietary Fiber7 g
Protein30 g
Cholesterol205 mg
Sodium1360 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Strainer
Zester
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Small pot
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the broiler to high. Wash and dry all produce. Roughly chop parsley. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

2

Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 2-3 min. Add rice. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water (dbl for 4 ppl), peas and broth concentrates. Cover and bring to a boil. Once boiling, reduce heat to low. Cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

3

While rice cooks, add shrimp, peppers, lemon zest, half the garlic, half the Italian Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven until shrimp just turn pink, 5-6 min.**

4

While shrimp and peppers broil, heat a small pot over medium-low heat. When hot, add 1 1/2 tbsp butter (dbl for 4 ppl), remaining Italian Seasoning and remaining garlic. Cook, stirring often, until butter is melted and garlic is fragrant, 2-3 min. Remove the pot from heat. Transfer garlic butter to a medium bowl. Set aside.

5

Fluff rice with a fork, then add tomatoes, lemon juice and half the parsley. Season with salt and pepper, then stir to combine.

6

Add shrimp and peppers to the bowl with garlic butter. Stir to coat. Divide rice pilaf between plates, then top with shrimp and peppers and any remaining garlic butter from the bowl. Sprinkle with remaining parsley. Squeeze over a lemon wedge, if desired.