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Lemon Garlic Shrimp Risotto
with asparagus and Parmesan
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} caloriesPescatarian
- GLUTEN-SMART
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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8 oz. Shrimp
- 8 oz. Cooked Arborio Rice
- 5 oz. Asparagus
- 1 Roma Tomato
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1 oz. Cream Cheese
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1 oz. Shredded Parmesan Cheese
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⅘ oz. Lemon Garlic Butter
- 2 tsp. Mirepoix Broth Concentrate
- 0.14 oz. Lemon Juice
- ½ tsp. Garlic Salt
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) pOJLAXPy
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Calories500
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Carbohydrates43g
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Net Carbs40g
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Fat21g
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Protein26g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium 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 16 oz. shrimp, follow same instructions as 10 oz. or 8 oz., working in batches if necessary.
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1 Start the Risotto
Once water is boiling, add rice, mirepoix base, garlic salt, and a pinch of pepper to hot pot. Bring to a simmer.
Once simmering, stir constantly until combined and slightly thickened, 2-3 minutes.While risotto cooks, continue recipe. -
2 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Trim woody ends off asparagus and cut into 1" lengths.Pat shrimp dry. -
3 Finish the Risotto
Add tomatoes, Parmesan, softened cream cheese, half the butter (reserve remaining for shrimp), and 2 Tbsp. water to hot pot. Stir until combined, 1-2 minutes.
If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. Cover to keep warm. -
4 Cook Asparagus and Shrimp and Finish Dish
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add asparagus to hot pan. Stir occasionally until tender, 6-7 minutes.
Add shrimp and a pinch of salt and pepper. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Stir in remaining butter and lemon juice. Remove from burner.Plate dish as pictured on front of card, topping risotto with shrimp and asparagus. Bon appétit!
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