Garlic Butter Shrimp Over Alexia Butternut Squash Risotto
This recipe is date-night level fancy, and it comes together in less than 20 minutes with the help of Alexia's butternut squash risotto.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
- 12 oz Alexia Butternut Squash Risotto
- 1 lb jumbo cooked shrimp
- 3 tbsp salted butter
- 2 tsp dry minced garlic can use fresh
- 1/4 tsp coarse black pepper
- 2 tsp parsley flakes
Prepare the Alexia Butternut Squash Risotto as directed on the package.
Toss the salted butter, black pepper, minced garlic, and parsley flakes into a small sauce pan, then place over low heat.
Once the butter is melted, stir the ingredients to . make sure everything is well combined.
Add the cooked jumbo shrimp into the sauce pan, and toss.
Once the shrimp is nicely coated with garlic butter, remove the pan from the heat.
Plate the butternut squash risotto, then top with the shrimp & garlic butter.
Serve & enjoy!