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Risotto isn’t hard to prepare, but it can be time-consuming. Save the effort for another day with this creamy, quick-cook version that pairs packaged risotto with plump shrimp and fresh asparagus.
1 lb. bag (26- to 30-per-lb size) EZ peel frozen shrimp
2 box Lundberg garlic primavera risotto
8 oz. fresh asparagus, ends trimmed
Heat 1 Tbsp oil in a 12-in. nonstick skillet over high heat. Add shrimp; sauté 2 to 3 minutes until golden and cooked through. Transfer to a bowl.
Add rice to skillet; stir 30 seconds. Stir in 5 cups water and the seasoning packets. Bring to a boil, reduce heat and simmer uncovered 12 minutes, stirring occasionally.
Stir in asparagus; simmer 7 minutes. Stir in shrimp and any juices; cook 1 minute or until asparagus and rice are tender and shrimp are heated through.