Meal Kit

Shrimp Scampi Risotto

with garlic zucchini

Prep & Cook Time: 35-45 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You may picture pasta when you think of "shrimp scampi," but instead, picture this: rich buttery shrimp, doused in garlic, lemon, and parsley, sits atop a bed of soft, creamy risotto. Every bite is a bit of scampi delight, that you'll find people singing the praises of this meal from St. Olaf to Siciliy.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 1 Zucchini
  • ¾ cup Arborio Rice
  • 1 Lemon
  • 1 Shallot
  • Info
    1½ oz. Roasted Garlic & Herb Butter
  • Info
    1 oz. Shredded Parmesan Cheese
  • 4 Garlic Cloves
  • 2 tsp. Mirepoix Broth Concentrate
  • ¼ oz. Parsley

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pots
  • 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

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches, if necessary.

  • If using pork medallions, pat dry and season with a pinch of salt and pepper. If you receive a whole pork tenderloin, pat dry, and slice into 3/4" medallions. Follow same instructions as shrimp in Step 4, removing zucchini to a plate and searing in empty pan until medallions reach minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes.

  • If using salmon fillets, pat dry and season with a pinch of salt and pepper. Follow same instructions as shrimp in Step 4, removing zucchini to a plate and searing in empty pan until salmon reaches minimum internal temperature, 4-6 minutes per side. Serve alongside risotto.

  • If using flank steak, separate into a single layer, pat dry and coarsely chop. Follow same instructions as shrimp in Step 4, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Trim zucchini ends, halve lengthwise, and cut into 1/4” half-moons.

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

    Stem and mince parsley.

    Peel and mince shallot.

    Mince garlic.

    Pat shrimp dry.

  2. 2

    Start the Risotto

    Place another medium pot over medium-high heat and add 1 tsp. olive oil.

    Add shallot and half the garlic (reserve remaining for shrimp) to hot pot. Stir often, 2 minutes.

    Add rice. Stir occasionally until rice is toasted, 1-2 minutes.

  3. 3

    Finish the Risotto

    Add mirepoix base and 1 cup boiling water from other medium pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

    Add a pinch of salt and pepper and 1/2 cup boiling water. Stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

    Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

    Remove from burner. Stir in cheese, half the butter (reserve remaining for shrimp), 1/4 tsp. salt, and 1/4 tsp. pepper. Cover and set aside.

  4. 4

    Cook the Shrimp and Zucchini

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.

    Add zucchini and a pinch of salt to hot pan. Cook until almost tender, 4-5 minutes.

    Add shrimp. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Stir in remaining garlic, remaining butter, parsley, and 1 tsp. lemon juice. Cook until garlic is fragrant, 30-60 seconds.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping risotto with shrimp and zucchini. Squeeze lemon wedges over to taste. Bon appétit!

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