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Lemon Butter Shrimp and Asparagus
with Pesto Rice
2018-06-08
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
2
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
2
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
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
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.
