- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan, heat butter over medium heat; cook onion and garlic, stirring occasionally, until softened, about 2 minutes. Season with salt and pepper.
Add rice; cook, stirring, for 1 minute. Add broth and tomato sauce; bring to boil. Reduce heat to low, cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat; mix in peas.
Meanwhile, in large skillet, heat oil over medium-high heat; cook shrimp until curled and opaque, about 2 minutes per side. Mix in lemon zest. Remove skillet from heat; stir in parsley and lemon juice. Mix in rice mixture. Serve with lemon wedges.
Nutritional facts PER SERVING: about
- Calories 475
- Total fat 8 g
- Saturated fat 3 g
- Cholesterol 210 mg
- Sodium 595 mg
- Total carbohydrate 66 g
- Fibre 4 g
- Sugars 3 g
- Protein 34 g
- Iron 2 mg
