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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 them with a lemon rice pilaf stuffed full of peas, fresh tomatoes and bright parsley. Your taste buds will be singing!

Tags:Family Friendly

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



¾ cup

Basmati Rice

1 unit


1 tbsp

Garlic Puree

7 g


56 g

Green Peas

160 g

Sweet Bell Pepper

1 unit

Chicken Broth Concentrate

56 g

Onion, chopped

½ tbsp

Italian Seasoning

80 g

Roma Tomato

Not included in your delivery

1.5 tbsp

Unsalted Butter*


1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories610 kcal
Fat20 g
Saturated Fat8 g
Carbohydrate84 g
Sugar8 g
Dietary Fiber7 g
Protein30 g
Cholesterol200 mg
Sodium1370 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Small pot
Medium Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce.

Roughly chop parsley. Core, then cut the peppers into 1/2-inch pieces. Cut tomato into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges. Drain and rinse shrimp, using a strainer, then pat dry with paper towels.


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 concentrate. 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.


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


While shrimp and peppers broil, heat a small pot over medium-low heat. Add 1 1/2 tbsp butter (dbl for 4 ppl) and remaining garlic puree. 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.


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


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