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© Meredith Corporation. All rights reserved. Used with permission.
Heat oven to 375°F. Coat four 16-ounce baking dishes (or one 2-quart dish) with cooking spray.
In medium saucepan, combine rice, 2 1/4 cups water and 1/4 teaspoon salt. Bring to a boil over high heat, then cover and reduce heat to medium-low. Cook 20 minutes. Uncover and stir in asparagus pieces. Cover and set aside.
Melt butter in medium saucepan over medium heat. Add garlic and cook, stirring, 2 minutes. Meanwhile, whisk wine, lemon juice and cornstarch together in a measuring cup or bowl. Add to saucepan and cook 2 minutes, until thickened and bubbly. Stir in shrimp, the remaining 1/4 teaspoon salt and the pepper. Remove from heat.
Divide rice mixture among prepared dishes. Top with shrimp mixture. Sprinkle each dish with 1/2 tablespoon breadcrumbs. Spritz breadcrumbs with cooking spray. Bake for 15 to 20 minutes or until shrimp are cooked through.