Sure, here’s a friendly and conversationally-toned rewrite of the recipe:
Looking for a super easy dinner? Check this out – it’s a one-pan shrimp and cauliflower rice recipe. It’s simple, tasty, and perfect for spring!
Here’s what you need:
- A bag of Season’s Choice Garlic Herb Riced Cauliflower (grab two if you’re more into cauliflower than shrimp)
- 2 tablespoons of Prianno Rosso Pesto Sauce, or something similar
- A pound of Fremont Fish Market Jumbo EZ Peel Raw Shrimp (make sure the tails are off)
- A cup of Simply Nature Organic Frozen Sweet Peas
- 1/2 teaspoon of garlic powder
- 2 tablespoons of butter
- A bit of heavy cream (up to 1/4 cup if you like it creamy, but this is optional)
- Salt and pepper to your liking
- Fresh lemon juice to taste
Ready to cook? Let’s do it!
- First, set your oven to 425 degrees.
- Next, mix your cauliflower rice with the pesto sauce. Do this right on the sheet pan. Pop it in the oven for about 15-20 minutes.
- Now, arrange your shrimp and peas on top of the cauliflower rice. Sprinkle your shrimp with salt, pepper, garlic powder, and give ’em a good brushing with butter. Bake everything for another 5-7 minutes.
- Last thing – add cream and stir it all up, right on the pan. This makes it a touch creamy, almost like a risotto. Taste, then season with salt, pepper, and fresh lemon juice. And there you have it. Super effortless!
This recipe takes about 5 minutes to prep and 25 minutes to cook. It’s a dinner dish, roasted the American way. Enjoy!
And hey, if you try it out, share it on Instagram with the tag @pinchofyum. We’d love to see your kitchen masterpiece!
