This Shrimp Scampi Risotto is a delightful blend of rich and delicate flavors. Perfect for a solo meal, it combines the creamy texture of risotto with the irresistible taste of garlic butter shrimp. Easy to prepare, this dish transports you straight to Italy with every bite. Ideal for a special evening or a simple yet elegant dinner, this risotto will quickly become one of your favorite recipes.
Shrimp Scampi Risotto Recipe
1
servings10
minutes25
minutes543
kcal35
minutesKeep the screen of your device on
Ingredients
- For the Shrimp Scampi:
120 g 1/2 cup shrimp, peeled and deveined
15 g 1 tbsp unsalted butter
1 1 clove garlic
30 ml 2 tbsp white wine
1 tablespoon 1 tablespoon lemon juice
1/4 tablespoon 1/4 tablespoon red pepper flakes
Salt and pepper
1 tablespoon 1 tablespoon chopped parsley
- For the Risotto:
75 g 3/8 cup Arborio rice
15 g 1 tbsp unsalted butter
1 1 small shallot
1 1 clove garlic
475 ml 2 cup chicken or vegetable
30 ml 2 tbsp white wine
15 g 3 tbsp grated Parmesan cheese
1 tablespoon 1 tablespoon chopped parsley
Equipment
Medium saucepan- Large skillet
- Wooden spoon
- Ladle
- Measuring cups
Directions
- Prepare the Shrimp Scampi :
- Heat the butter in a large skillet over medium heat until melted.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes, and cook for 2-3 minutes until the shrimp turn pink and opaque.
- Pour in the white wine and lemon juice, allowing it to simmer for 1-2 minutes until slightly reduced.
- Stir in the chopped parsley, then remove the shrimp from the skillet and set aside, keeping them warm.
- Cook the Risotto :
- In a medium saucepan, melt the butter over medium heat. Add the shallot and garlic, cooking until softened, about 2-3 minutes.
- Stir in the Arborio rice, cooking for 1 minute until the rice is lightly toasted.
- Add the white wine to the rice, stirring constantly until the wine is absorbed.
- Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle of broth.
- Continue this process for about 18-20 minutes until the rice is creamy and tender but still slightly firm to the bite (al dente).
- Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper if needed.
- Combine and Serve :
- Gently fold the cooked shrimp into the risotto, mixing until evenly distributed.
- Transfer the risotto to a serving plate, garnish with extra parsley if desired, and serve immediately.
Notes
- For an extra burst of flavor, try adding a pinch of lemon zest to the risotto just before serving. It will enhance the freshness of the dish and complement the shrimp beautifully.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking. To thaw, place the shrimp in the refrigerator overnight or run them under cold water for a quicker option.
