Dinner Tonight: Rice Salad with Pesto and Shrimp

Name: Dinner Tonight: Rice Salad with Pesto and Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 stalks asparagus, ends removed and cut into 1-inch pieces; 4 servings Aalt and pepper; 4 Tbsps pesto; 237 milliliters rice; 227 grams shrimp; 2 tomatoes, chopped

Dinner Tonight: Rice Salad with Pesto and Shrimp is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains approximately 17g of protein, 7g of fat, and a total of 300 calories. This recipe serves 4. Head to the store and pick up asparagus, shrimp, tomatoes, and a few other things to make it today. To use up the rice you could follow this main course with the Rice Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Toss the rice into a pot with 2 cups of water.

Ingredients you will need

Water

Rice

Equipment you will use

Pot

Add a pinch of salt and a tablespoon of butter. Bring the water to a boil and then reduce to a simmer, cover, and cook for 15 minutes.

Ingredients you will need

Butter

Water

Salt

Remove from heat, keep covered, and set aside for 5-10 minutes. Fluff with a fork and lay out on a pan to cool down.

Equipment you will use

Frying Pan

Remove the shells from the shrimp. Toss in a pot filled with water. Bring to a boil.

Ingredients you will need

Pasta Shells

Shrimp

Water

Equipment you will use

Pot

Remove the shells with a strainer and then toss in the shrimp. Turn off the heat, cover, and set aside for 8-10 minutes. When done toss in some ice water to chill. Dry on some paper towels.

Ingredients you will need

Water

Pasta Shells

Shrimp

Equipment you will use

Paper Towels