Pesto Lemon Risotto with Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
White Rice, long grain, 1 cup Water, tap, 2 cup (8 fl oz) Butter, unsalted, 1/4 cupLemons, 2 fruit without seedsPesto Sauce, 2 tbspShrimp, cooked, 16 oz (frozen bag)Ragu Classic Alfredo Sauce, one 16oz jarGarlic 2-3 large cloves (minced)
Thaw shrimp and take tails off if still on. In a medium pot, bring 2 cups of water to a boil. Add rice and turn heat to low to steam rice. Cover pot and let rice steam for 30-40 minutes until all water is absorbed.
In the meantime, melt butter in a large saucepan and sautee garlic until tender, do not cook on high heat as garlic will burn and get bitter. Once garlic is fragrent, add shrimp to cook. Season with salt and pepper & zest and juice of one lemon. Once shrimp is fully cooked, add whole jar of Alfredo Sauce and stir carefully as to not spash sauce.
Once sauce is completely combined, keep warm and add to fully cooked rice. Add pesto sauce and stir. Add zest and juice of other lemon and serve.
Serving Size: Makes about 20 small side servings.
Number of Servings: 20
Recipe submitted by SparkPeople user AEHITCHC.
In the meantime, melt butter in a large saucepan and sautee garlic until tender, do not cook on high heat as garlic will burn and get bitter. Once garlic is fragrent, add shrimp to cook. Season with salt and pepper & zest and juice of one lemon. Once shrimp is fully cooked, add whole jar of Alfredo Sauce and stir carefully as to not spash sauce.
Once sauce is completely combined, keep warm and add to fully cooked rice. Add pesto sauce and stir. Add zest and juice of other lemon and serve.
Serving Size: Makes about 20 small side servings.
Number of Servings: 20
Recipe submitted by SparkPeople user AEHITCHC.
Nutritional Info Amount Per Serving
- Calories: 107.4
- Total Fat: 7.3 g
- Cholesterol: 62.9 mg
- Sodium: 226.0 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.6 g
- Protein: 5.7 g
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