Ready in 20 minutes | Serves two
If you're looking for a light, nutritious, and flavorful dish, try our spring salad with red rice, shrimp, and zucchini. Ready in just 20 minutes, enjoy hot or cold!
Ingredients
- 1 pack of Arnaboldi Red Rice with Peas, Leeks and Marjoram
- 150 g of shrimp
- 1 courgette
- 1 clove of garlic
- 1 tablespoon of extra virgin olive oil
- salt and black pepper to taste
Preparation
Start by preparing the Arnaboldi rice with peas, leeks, and marjoram : pour 700 ml of cold water into a nonstick saucepan and add the contents of the sachet. Once boiling, cook for 16-18 minutes over low heat, stirring occasionally.
Meanwhile, heat a tablespoon of extra virgin olive oil and a whole garlic clove in a pan, add the diced zucchini, and cook for 15 minutes with the lid on. In the last 5 minutes of cooking, add the shrimp and season with salt and pepper. Remove the garlic.
Once the red rice is cooked, add the prawns and freshly cooked courgettes, mixing everything together.
You can serve this dish cold or hot, according to your taste.
Recipe by
Giulia Currenti
I'm Giulia, a serial traveler always ready to cook up Italian and international dishes.
I live in Calabria, but I've also lived abroad for some time. For me, food is discovery and culture; I love experimenting with new dishes and ingredients that evoke distant places. The world is my home, and through cooking, I have the opportunity to travel every day.
To discover many recipes and travel inspirations, visit my Instagram profile @giuliaeats and the blog Lady Pepper .
