A complete meal for any night of the week.

Prep Time:  15 minutes   |    Cook Time:  15 minutes   |    Total Time:  30 minutes   |    Servings:  4

Ingredients:

• 2 cups Earthly Grains  Instant Brown Rice
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• 1 lemon, zested
• 16 ounces Fremont Fish Market  Jumbo Easy Peel Raw Shrimp, thawed and peeled
• Stonemill  Crushed Red Pepper, to taste
• 2 tablespoons  Carlini  Vegetable Oil
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 zucchini, sliced in half lengthwise and cut into ½-inch thick half moons
• 2 teaspoons  Stonemill  Minced Garlic
• 12 ounces  Priano  Marinara Sauce
• 4 ounces Emporium Selection  Plain Goat Cheese Log

Directions:

1. Cook rice according to package instructions. Season to taste with salt and pepper. Stir in lemon zest, set aside.
2. Season shrimp with salt, pepper and crushed red pepper, to taste.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini. Sauté until vegetables are tender, about 5 minutes. Add garlic and pasta sauce, bring mixture to a simmer.  
4. Add shrimp. Cook, stirring frequently, until no pink remains, about 5 minutes. Break apart goat cheese and stir into mixture until incorporated. Season to taste with salt and pepper. Serve with brown rice.

Recipe courtesy of Chef Kates,  ALDI Test Kitchen