CALORIES: 562
PREP: 5 minutes
COOK: 15 minutes
Gluten-Free, Egg-Free
1 1/2 cups | long grain white rice |
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3 cups | water |
1 tbsp | olive oil |
1 | shallot, thinly sliced |
1 | garlic clove, minced |
1 lb | peeled shrimp |
1/2 cup | pesto sauce |
1/4 cup | cream (optional) |
1/4 cup | chopped fresh basil |
Cook the rice according to package directions.
In the meantime, in a large non-stick skillet, heat the oil over medium-high heat. Add the shallot and garlic and cook, stirring, until they’re fragrant, about 30 seconds. Add the shrimp and cook, flipping once, until it’s bright pink and opaque, about 5 minutes. Add the pesto sauce and cream and cook for another 3 minutes. Stir in the basil.
Serve immediately or store in the refrigerator for up to 3 days.
Per serving | |
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Calories (kcal) | 562 |
Total Fat (g) | 20 |
Saturated fat (g) | 4 |
Trans fat (g) | 0 |
Cholesterol (mg) | 187 |
Sodium (mg) | 1132 |
Total Carbohydrate (g) | 65 |
Dietary Fiber (g) | 2 |
Total Sugars (g) | 2 |
Added Sugars (g) | 0 |
Protein (g) | 28 |
Vitamin D (mg) | 0 |
Calcium (mg) | 176 |
Iron (mg) | 3 |
Potassium (mg) | 323 |
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