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Garlic Shrimp Risotto

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  • 3 Tbsp. (45 mL) olive oil, divided
  • 1 lb. (450 g) large uncooked shrimp, peeled and deveined
  • 1 clove garlic, chopped
  • 1 1/2 cups (375 mL) water
  • 1 cup (250 mL) milk
  • 1 package Knorr Selects™ Four Cheese Risotto
  • 3 cups (750 mL) baby kale
  • 1 cup (250 mL) heirloom cherry tomatoes or cherry tomatoes, halved

NUTRITIONAL INFORMATION

 

Amount per serving

Calories390
Calories from Fat140
Total Fat16g
Saturated Fat3.5g
Trans Fat0g
Cholesterol160mg
Sodium1160mg
Total Carbs38g
Dietary Fiber1g
Sugars5g
Protein24g
Calcium30%
Iron10%
Vitamin C15%
Vitamin A30%

  • 1 HEAT 1 Tbsp. (15 mL) of the olive oil in a large nonstick pan over medium-high heat. Season your shrimp with salt and pepper, if you’d like. Add your shrimp and cook for about 3 minutes until they turn pink, stirring in garlic during last 30 seconds. Remove from pan and set aside.
  • 2 POUR your water, milk, remaining olive oil and Knorr Selects™ into the same pan. Bring to a boil, then turn down the heat to medium and continue cooking for 7 minutes. Toss in the kale and cook 3 minutes more.
  • 3 STIR in your shrimp and tomatoes; now it’s delicious. Dig in!