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Shrimp Scampi

Shrimp Scampi

with Lemon Rice Pilaf

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

Allergens:Crustacean/CrustacéSulphites/SulfiteMilk/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 g

Garlic

7 g

Parsley

56 g

Green Peas

160 g

Sweet Bell Pepper

1 unit

Chicken Broth Concentrate

50 g

Shallot

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

80 g

Roma Tomato

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2469 kJ
Calories590 kcal
Fat19 g
Saturated Fat8 g
Carbohydrate79 g
Sugar8 g
Dietary Fiber5 g
Protein30 g
Cholesterol200 mg
Sodium1220 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
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 your broiler to high.Wash and dry all produce.Garlic Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Roughly chop parsley. Core then cut the peppers into 1/2-inch pieces. Cut tomato into 1/4-inch pieces. Peel, then dice the shallot. Zest, then juice half the lemon. Cut 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 4ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Add rice. Cook, stirring often, until toasted, 1 min. Add 1 1/2 cups water (dbl for 4ppl) and broth concentrates. Cover and bring to a boil. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

3

While rice cooks, toss shrimp, peppers, lemon zest, half the Italian seasoning and half the garlic with 1/2 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Broil in the middle of the oven, until shrimp just turns pink, 5-6 min.**

4

While shrimp broils, heat a small pot over medium-low heat. Add 1 1/2 tbsp butter and 1/4 tsp remaining garlic (dbl for 4 ppl). (NOTE: Reference Garlic Guide.) Cook, stirring together, until butter has melted and garlic is fragrant, 2-3 min. Remove pot from heat. Transfer garlic butter to a medium bowl. Set aside.

5

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

6

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