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Saucy Sautéed Shrimp over Lemon Quinoa

Faith Durand
  • minutes
  • Serves 2 to 4

INGREDIENTS

1 lb

Pink shrimp, fresh small

1/2 cup

Italian parsley, leaves

1

Lemon

1/2

Red onion or 2 large shallots, small

1/4 cup

Sundried tomatoes

1 cup

Golden quinoa

1/4 tsp

Salt

3 tbsp

Butter, unsalted

1 cup

Full-bodied white wine