1. Preheat oven to 425°. Spray 2-quart baking dish with cooking spray. In medium bowl, toss shrimp, 1 tablespoon oil and wine; let stand 10 minutes.
2. In medium bowl, stir garlic, tomato, shallot, lemon juice, seasoning, lemon zest, remaining 1 tablespoon oil, 1/8 teaspoon salt and ¼ teaspoon pepper.
3. Transfer shrimp to prepared dish; top with tomato mixture. Bake 12 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°.
4. Cook rice as label directs; serve shrimp scampi over quinoa and brown rice.
- 11 g Total Fat
- 1 g Saturated Fat
- 195 mg Cholesterol
- 550 mg Sodium
- 37 g Carbohydrates
- 7 g Fiber
- 1 g Sugars
- 31 g Protein
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Nutritional Information
- 11 g Total Fat
- 1 g Saturated Fat
- 195 mg Cholesterol
- 550 mg Sodium
- 37 g Carbohydrates
- 7 g Fiber
- 1 g Sugars
- 31 g Protein
Directions
1. Preheat oven to 425°. Spray 2-quart baking dish with cooking spray. In medium bowl, toss shrimp, 1 tablespoon oil and wine; let stand 10 minutes.
2. In medium bowl, stir garlic, tomato, shallot, lemon juice, seasoning, lemon zest, remaining 1 tablespoon oil, 1/8 teaspoon salt and ¼ teaspoon pepper.
3. Transfer shrimp to prepared dish; top with tomato mixture. Bake 12 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°.
4. Cook rice as label directs; serve shrimp scampi over quinoa and brown rice.