Risotto and Shrimp
The ultimate comfort food, Risotto and Shrimp is a creamy and delicious dish that will satisfy your cravings. Perfect for a cozy dinner or a special occasion, this easy recipe combines succulent shrimp with rich, flavorful risotto. Make it tonight for a delightful meal!
Equipment
- Skillet
- Frying Pan
- Whisk
- Oven
- Peeler
- Saucepan
- Chef's Knife
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 pound large shrimp (26-30 ct.) peeled and deveined
- 2 tablespoons oil from sun-dried tomatoes jar divided
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder EACH
- 1/2 teaspoon onion powder EACH
- 3/4 teaspoon salt
- 1/4 teaspoon pepper EACH
- 1/4 teaspoon paprika EACH
- 2 tablespoons olive oil divided
- 2 tablespoons unsalted butter
- 1 1/2 cups Arborio rice don't rinse (DON’T USE DIFFERENT RICE)
- 1 shallot chopped
- 1/2 cup sun-dried tomatoes drained, chopped
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 4 1/2 cups low sodium chicken broth warmed
- 1/2 tablespoon dried parsley
- 1/2 teaspoon dried oregano EACH
- 1/2 teaspoon pepper EACH
- 1/2 cup low sodium chicken broth
- 3 tablespoons butter cubed
- 1/2 cup freshly shredded Parmesan cheese or more to taste
- 1 tablespoon lemon juice
- 1/4-1/2 cup heavy cream (may sub evaporated milk)
- 1/4 cup fresh basil minced (may sub ½ tablespoon dried)
Instructions
- Preheat your oven to 400 degrees F. This is the perfect temperature for finishing your risotto and ensuring it reaches that creamy texture.
- In a large bowl, whisk together 1 tablespoon of oil from the sun-dried tomato jar, 1 tablespoon of lemon juice, and all of the shrimp seasonings. Add the shrimp and turn to coat thoroughly. The shrimp should be well-seasoned and ready to cook.
- Heat 1 tablespoon of olive oil and 1 tablespoon of oil from the sun-dried tomatoes in a large Dutch oven over medium-high heat. Once the oil is shimmering, it’s time to add the shrimp.
- Working in two batches, add the shrimp in a single layer. Cook them just until they turn opaque, about 2 minutes per side. Use a slotted spoon to transfer them to a plate. Repeat until all the shrimp are cooked. You can remove the tails once they’re cool enough to handle if desired.
- If needed, drizzle a bit of oil into the shrimp drippings if they appear dry. Melt 2 tablespoons of butter over medium heat. The drippings will add flavor to the dish, so don’t let them go to waste!
- Add chopped shallots to the pot and sauté for about 2 minutes until they become tender and fragrant. The shallots will become translucent and add a lovely sweetness.
- Next, add the Arborio rice and sun-dried tomatoes to the pot. Sauté for about 3-4 minutes, stirring constantly until the shallots are tender, and the edges of the rice look translucent and slightly toasted. This step is key to developing flavor in your risotto.
- After that, add in minced garlic and red pepper flakes. Sauté for an additional 30 seconds until fragrant. The smell will be heavenly!
- Now, pour in 4 ½ cups of warmed chicken broth, along with dried parsley, oregano, salt, and pepper. Increase the heat to high and bring the mixture to a lively simmer. Once it starts to bubble around the edges, cover the pot and transfer it to the preheated oven.
- Bake for 15-18 minutes or until the rice is on the softer side of al dente. Taste it at 15 minutes to check for doneness. The rice should be tender but not mushy. If it needs more time, bake it longer.
- Carefully remove the pan from the oven. Stir in an additional ½ cup of chicken broth, 3 tablespoons of cubed butter, Parmesan cheese, and another splash of lemon juice. Stir vigorously until the butter and cheese are melted and well incorporated. This step releases the starch and makes the risotto creamier.
- Next, stir in your desired amount of heavy cream and fresh basil. If you prefer a creamier or saucier risotto, feel free to add additional heavy cream or chicken broth until you achieve your desired consistency.
- Finally, top the risotto with the cooked shrimp or gently stir them into the risotto. Season with additional salt and pepper to taste. I always add both to enhance the flavors.
Notes
- Arborio rice: This is a MUST for risotto, otherwise, your dish will be mushy instead of creamy.
- Correct pot: I suggest a larger Dutch oven so you have plenty of room to vigorously stir the risotto at the end without it spilling over.
- Adjust consistency: The rice in Shrimp Risotto should be on the softer side of al dente – slightly firm but not crunchy. If your risotto is too thick, stir in additional chicken broth or heavy cream until it reaches the desired consistency.
- Storage: Store leftovers in an airtight container in the refrigerator for three to four days.