Shrimp Scampi

Shrimp Scampi

with Lemon Rice Pilaf

Read more

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:Quick PrepFamily 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

170 mL

Roasted Red Peppers

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
Fat19 g
Saturated Fat7 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber7 g
Protein30 g
Cholesterol205 mg
Sodium1180 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
download icondownload icon

Before starting, preheat your broiler to high.Wash and dry all produce. Roughly chop parsley. Drain, then roughly chop roasted red peppers. Cut tomato into 1/4-inch pieces. Zest, then juice half the lemon. 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 until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, add shrimp, 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 turn pink, 5-6 min.**


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) and remaining garlic puree. Cook, stirring often, until butter is 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, then stir to combine.


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