Quick Creamy Garlic Shrimp
over Sautéed Broccolini & Cherry Tomatoes
Cooking time
10 minutes
Servings
2/4
Calories
360 /serving
Make it snappy? Sure thing, we’ve got a rapid-fire recipe that’ll get you there with time to spare. Lemon, garlic and cream are your collaborators on the flavour front, coming together for lingering richness. Plop the shrimp right into the sauce and they’ll cook within a couple of minutes. Sautéed vegetables find their place on the plate, with a spritz of lemon to bring this quick-thinking meal full circle.
We will send you:
- 340g Shrimp (high-protein serving)
- 280g Cherry tomatoes
- 120g Baby greens (baby spinach or kale)
- 15ml Minced garlic
- 1 Lemon
- ½ Bunch of broccolini
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Shrimp
You will need:
Large pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
8 g
Sodium
1460 mg
Total Carb
21 g
Sugars
7 g
Protein
30 g
Fibre
6 g
Preparation
Sauté the vegetables
Remove the stem ends of the broccolini (halve lengthwise if large). In a large pan, heat a drizzle of oil on medium-high. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the tomatoes, broccolini, 1 tbsp water (double for 4 portions), ⅓ of the spices and S&P. Sauté, 3 to 5 min., until softened and slightly browned.
Mise en place
Meanwhile, halve the lemon; juice ½ and cut the remaining ½ into 2 wedges.
Make the sauce
In a second large pan (non-stick if possible), heat a drizzle of oil on medium-high. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the cream, lemon juice, 2 tbsp water (double for 4 portions), ½ the remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until slightly reduced.
Cook & coat the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of sauce, add the shrimp and spinach. Cook, 1 to 2 min. per side, until the shrimp* are opaque, cooked through and coated and the spinach has wilted.
Plate your dish
Divide the vegetables between your plates. Top with the shrimp and sauce. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
