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Ingredients
US|METRIC
4 SERVINGS
- 1 jar bertolli alfredo sauce
- 4 cups chicken broth
- 1 lb. uncooked medium shrimp, peeled and deveined
- 2 Tbsp. olive oil (divided)
- 1 shallots
- 3 Tbsp. dri in oil pack sun tomato (drained and chopped)
- 1 cup arborio rice
- 8 oz. asparagus (cut into 1-inch pieces)
- 2 Tbsp. lemon juice
- 1/2 tsp. grated lemon peel
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Directions
- Bring Sauce and broth just to a boil in medium saucepan; keep warm.
- Season shrimp, if desired, with salt and ground black pepper. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium heat and cook shrimp, stirring occasionally, 2 minutes or until shrimp are almost pink. Remove shrimp and set aside.
- Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook shallot and tomatoes, stirring frequently, 3 minutes or until vegetables are tender. Add rice and cook, stirring occasionally, 2 minutes. Slowly add 1/2 cup sauce mixture, stirring constantly, 2 minutes or until liquid is absorbed. Continue adding sauce mixture,1/2 cup at a time, stirring frequently, reserving 1-1/2 cups. Add asparagus, then continue adding sauce mixture, 1/2 cup at a time, until liquid is absorbed and rice is just tender. Stir in shrimp, lemon juice and lemon peel and cook 1 minute or until shrimp turn pink.
- Garnish, if desired, with chopped fresh parsley. Serve immediately.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium90mg4% |
Potassium540mg15% |
Protein11g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber3g12% |
Sugars1g |
Vitamin A15% |
Vitamin C25% |
Calcium4% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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