Creamy Cauliflower Rice with Shrimp

ACTIVE TIME 20 MINUTES TOTAL TIME 20 MINUTES SERVES 4

✓ Quick Cooking ✓ One Pot ✓ Gluten-Free

3 Tbsp. olive oil, divided

1 lb. peeled and deveined medium shrimp, tails removed

3/4 tsp. kosher salt, divided

1 medium leek (white and light green parts only), thinly sliced (2 cups)

1/4 cup dry white wine

1 12-oz. pkg. fresh riced cauliflower (4 cups)

1/2 cup low-sodium chicken broth or vegetable broth

2 oz. fresh baby spinach (2 packed cups)

1/4 cup heavy whipping cream

2 oz. Parmesan cheese, finely shredded (about 3/4 cup), plus more for serving (optional)

HEAT 1 tablespoon oil in a large skillet over medium. Add shrimp and 1/4 teaspoon salt; cook, stirring often, until firm and pink, about 5 minutes. Transfer to a plate. Wipe skillet clean.

HEAT remaining 2 tablespoons oil in skillet over medium. Add leek; cook, stirring often, until tender, 3 to 4 minutes. Add wine; cook, stirring constantly, until wine is fully absorbed, 1 to 2 minutes. Stir in cauliflower and broth; cook, stirring often, until broth is fully absorbed, about 3 minutes. Stir in spinach, cream, and remaining 1/2 teaspoon salt; cook, stirring constantly, until spinach wilts, about 2 minutes. Add cheese; cook, stirring constantly, until melted, about 1 minute.

REMOVE from heat and stir in cooked shrimp. Serve immediately with more cheese, if desired.

PER SERVING: 351 Calories, 21g Fat (8g Saturated), 170mg Cholesterol, 3g Fiber, 24g Protein, 13g Carbs, 1,358mg Sodium, 4g Sugar