Herb Roasted Shrimp with Spring Pea and Asparagus Risotto (GF)

Shrimp roasted with olive oil, rosemary and thyme, served over savory parmesan risotto with a spring mixture of peas and asparagus and drizzled with a mint and basil pesto. This dish is gluten free.

Ingredients: Shrimp, olive oil, rosemary, thyme, peas, asparagus, arborio rice, vegetable stock, white wine, parmesan, butter, salt and pepper

517 Calories  23g Fat  28g Protein  4g Fiber  46g Carbohydrates 

Serving Size
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Collections: Week Five Spring

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