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Lemon Butter Shrimp and Asparagus with Pesto Rice https://www.metro.ca/userfiles/image/recipes/crevettes-beurre-citron-asperges-riz-pesto-10828.jpg PT20M PT15M PT35M
Preheat oven to 450°F.Bring water and rice to a boil in a pot over high heat with salt and pepper to taste, cover, reduce to low and simmer for 5 minutes, or until all water has been absorbed.Remove from heat and let it rest.Mince the garlic.Peel the shrimps.Cut asparagus into 2 inch pièces.Melt the butter.Juice the lemon as much as possible, then slice into thin rounds.Combine the butter, olive oil, garlic, lemon juice, and salt and pepper to taste in a large bowl.Add shrimp and asparagus, and toss to coat.On baking sheet, spread out the coated shrimp and asparagus in a single layer.Scatter lemon slices on top.Cook until shrimps are pink and cooked through, approximately 8 minutes.Stir in basil pesto to the rice, mixing until evenly combined.Serve rice with roasted shrimp and asparagus immediately after cooking, garnish with parsley.Source: Missfresh.com
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4 1 4 4
180 g asparagus 1/3 cup (80 mL) butter 1 lemon 250 g shrimps 1 1/2 cup (375 mL) water 4 garlic cloves 1 Tbsp. (15 mL) olive oil 4 g parsley 1 1/2 Tbsp. (22 1/2 mL) basil pesto 3/4 cup (180 mL) basmati rice
Lemon Butter Shrimp and Asparagus 
with Pesto Rice

Lemon Butter Shrimp and Asparagus with Pesto Rice

Rate this recipe
1 Vote
2
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 180 g
    asparagus
  • 1/3 cup
    (80 mL)
    butter
  • 1
    lemon
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  • 250 g
    shrimps
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  • 1 1/2 cup
    (375 mL)
    water
  • 4
    garlic cloves
  • 1 Tbsp.
    (15 mL)
    olive oil
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    750 ml - 1 l SELECTED VARIETIES


  • 4 g
    parsley
  • 1 1/2 Tbsp.
    (22 1/2 mL)
    basil pesto
  • 3/4 cup
    (180 mL)
    basmati rice
Imprimer ma sélection

Preparation

Preheat oven to 450°F.

Bring water and rice to a boil in a pot over high heat with salt and pepper to taste, cover, reduce to low and simmer for 5 minutes, or until all water has been absorbed.

Remove from heat and let it rest.

Mince the garlic.

Peel the shrimps.

Cut asparagus into 2 inch pièces.

Melt the butter.

Juice the lemon as much as possible, then slice into thin rounds.

Combine the butter, olive oil, garlic, lemon juice, and salt and pepper to taste in a large bowl.

Add shrimp and asparagus, and toss to coat.

On baking sheet, spread out the coated shrimp and asparagus in a single layer.

Scatter lemon slices on top.

Cook until shrimps are pink and cooked through, approximately 8 minutes.

Stir in basil pesto to the rice, mixing until evenly combined.

Serve rice with roasted shrimp and asparagus immediately after cooking, garnish with parsley.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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