Chipotle Shrimp with Creamy Alfredo & Charred Scallion Rice

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Our Pescanova Chipotle Shrimp makes an easy dinner! Simply open, sizzle, and serve. It pairs excellent with easy sides like vegetables or rice, especially this creamy alfredo rice!

View our Chipotle with Sea Salt Shrimp.

40 min


  1. Mince the shallot and garlic, grate the cheese
  2. Saute half the minced shallot with 2 tbsp oil until soft
  3. Add rice to the pan for 2-3 minutes, add in vegetable stock, bring to a boil
  4. Once boiling, lower the heat and let the rice simmer for 25-30 minutes or until the rice is tender
  5. Place the scallions on a very hot grill or griddle until charred
  6. Thinly slice the charred scallions and mix into the cooked rice
  7. Saute the other half of the minced shallot with the garlic and 2 tbsp oil until soft
  8. Deglaze the pan with the wine wine, simmer until liquid is reduced by half
  9. Add heavy cream to the pan, simmer until liquid is reduced by half
  10. Add the shrimp to the pan and cook for 8 minutes or until internal temperature reaches 145°F
  11. Add parmesan cheese to the shrimp mixture
  12. Pour the shrimp and sauce over the rice, and serve
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Recipe for 4 people


  • 1 Bag Pescanova Chipotle Sea Salt Shrimp
  • 2 cup heavy cream
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 4 scallions
  • 6 cups vegetable stock
  • 1/4 cup white wine
  • 4 tbsp neutral oil
  • 1/4 cup parmesan cheese, grated
  • 3 cups short-grain rice