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Garlic Shrimp Risotto

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  • 3 Tbsp. olive oil, divided
  • 1 lb. large uncooked shrimp *, peeled and deveined
  • 1 clove garlic, chopped
  • 1 1/2 cups water
  • 1 cup milk
  • 1 package Knorr Selects™ Four Cheese Risotto
  • 3 cups baby kale
  • 1 cup heirloom cherry tomatoes or cherry tomatoes, halved

NUTRITIONAL INFORMATION

 

Amount per serving

Calories390
Calories from Fat130
Total Fat15g
Saturated Fat3g
Trans Fat0g
Polyunsaturated Fat4g
Monounsaturated Fat6g
Cholesterol155mg
Sodium1140mg
Total Carbs41g
Dietary Fiber2g
Sugars5g
Protein24g
Calcium25%
Iron8%
Potassium660mg
Vitamin C110%
Vitamin A110%

  • 1 HEAT 1 Tbsp. 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!