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Garlic Shrimp Risotto

Ingredients

  • 3 tbsp (45 mL) olive oil, divided
  • 1 lb (450 g) large uncooked shrimp, peeled and deveined
  • 1 clove garlic, chopped
  • 1 1/2 cups (375 mL) cups water
  • 1 cup (250 mL) milk
  • 1 package Knorr Selects™ Four Cheese Risotto
  • 3 cups (750 mL) baby kale
  • 1 cup (250 mL) heirloom cherry tomatoes or cherry tomatoes, halved

Directions

1. Heat 1 Tbsp. (15 mL) of the olive oil in a large nonstick pan over medium-high heat. Season shrimp with salt and pepper, if you’d like. Add 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 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 shrimp and tomatoes; now it’s delicious. Dig in!

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Related Recipes

Garlic Shrimp Risotto

Ingredients

  • 3 tbsp (45 mL) olive oil, divided
  • 1 lb (450 g) large uncooked shrimp, peeled and deveined
  • 1 clove garlic, chopped
  • 1 1/2 cups (375 mL) cups water
  • 1 cup (250 mL) milk
  • 1 package Knorr Selects™ Four Cheese Risotto
  • 3 cups (750 mL) baby kale
  • 1 cup (250 mL) heirloom cherry tomatoes or cherry tomatoes, halved

Directions

1. Heat 1 Tbsp. (15 mL) of the olive oil in a large nonstick pan over medium-high heat. Season shrimp with salt and pepper, if you’d like. Add 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 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 shrimp and tomatoes; now it’s delicious. Dig in!