Creamy, cheesy riced cauliflower mixed with succulent, garlic butter shrimp and sliced asparagus. An easy one-dish meal any time of the day.
- 1 package MicroSteam® a la Carte Garlic Butter Shrimp
- 1 Tbsp Olive oil
- 1 clove garlic
- 2 cups riced cauliflower, frozen
- 1 cup asparagus, sliced
- 1 cup parmesan cheese, shredded
- 1 Tbsp Italian parsley, chopped
- Salt & pepper to taste
- Parmesan cheese, shredded for topping
Prepare MicroSteam® a la Carte Garlic Butter Shrimp according to package directions.
While shrimp are cooking, heat olive oil in a medium skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add asparagus, season with salt & pepper and sauté for 2 additional minutes. Add frozen riced cauliflower and continue sautéing for 5 minutes until hot.
Pour shrimp and sauce into skillet and mix with the cauliflower, cooking for another minute. Remove from heat and fold in the 1 cup of parmesan cheese and Italian parsley, mixing well. Divide between 2 plates and top with shredded parmesan cheese. Enjoy!
Swap out riced cauliflower with Arborio rice for a traditional risotto dish.