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Creamy Shrimp Asparagus 'Risotto'

  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 1 lb. uncooked large shrimp
  • 1 small onion, chopped
  • 2 cups water
  • 1 package Knorr® Rice Sides™ - Herb & Butter
  • 1 box (7.5 oz.) frozen asparagus spears, thawed or fresh asparagus*, cut into 1-1/2-inch pieces
  • 1/4 cup half & half
  • 1/4 cup grated Parmesan cheese



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Melt 1 tablespoon Spread in large nonstick skillet over medium high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about 4 minutes. Remove shrimp and set aside.
  • 2 Melt remaining 1 tablespoon Spread in same skillet and cook onion over medium heat, stirring occasionally, until onion is tender, about 4 minutes.
  • 3 Stir in water and Knorr® Rice Sides™ - Herb & Butter. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes. Stir in asparagus and simmer until rice is tender, about 2 minutes. Stir in shrimp. Remove from heat and stir in half and half and cheese.

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