1 Tbsp. olive oil
1 lb. uncooked medium shrimp, peeled and
deveined
1 medium clove garlic, finely chopped
1 Tbsp. fresh lemon juice
1 bag (5 oz.) baby spinach leaves
½ cup milk
1 pkg. tomato and Parmesan risotto
Heat olive oil in large nonstick skillet over
medium-high heat and cook shrimp, garlic and lemon juice, turning shrimp once,
until shrimp turn pink, about 4 minutes. Season, if desired, with salt and
pepper. Remove from skillet and set aside.
Cook spinach in same skillet until spinach is wilted, about 1 minute.
Remove from skillet and set aside.
Stir 1 ½ cups water, milk, and tomato and Parmesan risotto into same skillet and bring to a boil. Cover and cook over medium heat 10 minutes.
 |
| I don't know if Knorr stopped making that particular rice product or if Kessler's just doesn't carry it, but instead I opted for this nuke-it option. It was tasty! |
Stir in shrimp and spinach mixture; cover and let stand 2 minutes.
Sprinkle, if desired, with thinly sliced basil.
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| Yeah groceries are expensive right now and I'm not going to buy basil just to look pretty. |
My Rating: 3/5 "This is pretty food. It makes you feel good to sit down and see it on the plate in front of you. It just isn't especially flavorful. If you do the salt and pepper thing use a bunch of pepper and see if that pumps it up. I'd also recommend taking the tails of the shrimp; normally I don't mind them but when the rest of the dish is soft they get annoying by comparison."
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