Shrimp, Corn And Zucchini Sauté

4 Tbsp. butter 1 medium zucchini, sliced 1 pkg. (16 oz.) Jumbo Peeled & Deveined Tail Off Raw Shrimp, thawed and patted dry 2 tsp. Italian seasoning 1 tsp. salt ½ tsp. black pepper 1 can (15 oz.) yellow corn, drained 3 cloves garlic, minced 2 Tbsp. lemon juice 2 Tbsp. chopped Organic Basil 2 pkg. (8.8 oz. each) Organic 100% Whole Grain Brown Rice & Quinoa Seasoned with Garlic 1. In large, nonstick skillet over medium-high heat, melt butter. Sauté zucchini and shrimp 1 minute, then stir in Italian seasoning, salt and pepper. Cover and cook 2 minutes. Stir, then cook, uncovered, another 1-2 minutes until shrimp turns pink. 2. Add corn and garlic to skillet. Cook 1 minute, stirring often, until garlic is fragrant and shrimp is cooked through (safe internal temp. 145°F). Turn off heat and stir in lemon juice. Then, sprinkle with basil. 3. Meanwhile, microwave brown rice and quinoa according to package directions. 4. Serve shrimp mixture alongside rice and quinoa. Refrigerate any leftovers.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In large, nonstick skillet over medium-high heat, melt butter. Sauté zucchini and shrimp 1 minute, then stir in Italian seasoning, salt and pepper. Cover and cook 2 minutes. Stir, then cook, uncovered, another 1-2 minutes until shrimp turns pink.

Step 2

2. Add corn and garlic to skillet. Cook 1 minute, stirring often, until garlic is fragrant and shrimp is cooked through (safe internal temp. 145°F). Turn off heat and stir in lemon juice. Then, sprinkle with basil.

Step 3

3. Meanwhile, microwave brown rice and quinoa according to package directions.

Step 4

4. Serve shrimp mixture alongside rice and quinoa. Refrigerate any leftovers.