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Garlic Butter Shrimp
and sun-dried tomato risotto
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
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Under %{max_calories} calories
Chef
Rachel Post
Garlic, and butter, and shrimp? Oh, my! This risotto is truly somethin' special. Tender and creamy with the salty and sweet flavors from sun-dried tomato. We know you can't wait to dig in!
In Your Box (serves 2)
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8 oz. Shrimp
- 8 oz. Cooked Arborio Rice
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4 fl. oz. Cream Sauce Base
- 1 Roma Tomato
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1 oz. Sun Dried Tomato Pesto
- 2 Green Onions
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Shredded Parmesan Cheese
- 2 tsp. Mirepoix Broth Concentrate
- ½ tsp. Garlic Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories540
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Carbohydrates44g
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Net Carbs41g
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Fat26g
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Protein23g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, follow same instructions as shrimp in Steps 1 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using whole chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Follow same instructions as above.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Season all over with garlic pepper. Follow same instructions as shrimp in Step 4, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat shrimp dry and season all over with garlic pepper. -
2 Start the Risotto
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add tomatoes and white portions of green onions to hot pan. Stir occasionally until tomatoes release juice and soften, 2-3 minutes.
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3 Finish the Risotto
Add 1/4 cup water, cream base, mirepoix base, and rice to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 4-5 minutes.Remove from burner. Stir in half the cheese (reserve remaining for shrimp), pesto, 1/4 tsp. salt, and a pinch of pepper.While risotto cooks, continue recipe. -
4 Cook Shrimp and Finish Dish
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Add remaining cheese, 2 Tbsp. water, and butter. Stir until combined and cheese is melted, 30-45 seconds.Remove from burner. Stir in half the green portions of green onions (reserve remaining for garnish).Plate dish as pictured on front of card, topping risotto with shrimp mixture. Garnish with remaining green portions of green onions. Bon appétit!
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