Shrimp Scampi Risotto
This Shrimp Scampi Risotto combines two of my favorite dishes – garlicky herby shrimp and creamy risotto loaded with parmesan and a good amount of lemon. It's slightly brothy to resemble the sauciness of shrimp scampi, so serve with some toasty bread to soak it all up.
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Servings: 2 servings
Ingredients
For the shrimp
- 1 lb medium-sized raw shrimp tails on
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 5 cloves garlic sliced
- 1 tablespoon lemon juice
For the risotto
- 1 tablespoon extra virgin olive oil
- ½ cup yellow onion minced (½ an onion)
- 1 cup arborio rice
- ½ cup dry white wine
- 4 cups chicken stock
- ¼ cup grated parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon unsalted butter
Instructions
- Add the stock to a pot and keep it warm over low heat.
- Season the shrimp with salt, pepper, and red pepper flakes.
- In a large skillet warm the 2 tablespoon butter and 1 tablespoon olive oil over medium heat.
- Once warm, add the shrimp and fresh garlic. Cook undisturbed for 3 minutes, then flip and cook 3 more minutes on the other side (until the shrimp are all white and pink, and no longer translucent).
- Add 1 tablespoon lemon juice and simmer about 2 minutes, then remove the shrimp and set aside.
- Add the 1 tablespoon olive oil, minced onion, and a pinch of salt. Cook for 4-5 minutes until softened.
- Add 1 cup rice and toast for 1-2 minutes.
- Add ½ cup white wine and let it simmer with the rice for 2-3 minutes until absorbed.
- Add a heaping cup of stock into the rice, stirring constantly as it simmers until it’s 90% absorbed - about 3-4 minutes. Continue this pattern – adding a cup of liquid, stirring and letting it absorb, then adding more – until you’ve used all the liquid and the rice is cooked to al dente. Stir frequently.
- Once you’ve added all the stock and the rice is cooked through to al dente, finish with a tablespoon of butter, lemon zest, parmesan cheese, fresh parsley, and salt and pepper to taste.
- Stir in the sautéed shrimp and serve.
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Nutrition Estimate
Calories: 1062kcal | Carbohydrates: 110g | Protein: 55g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 341mg | Sodium: 3370mg | Potassium: 1044mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1037IU | Vitamin C: 11mg | Calcium: 297mg | Iron: 6mg