Shrimp Risotto

Print Recipe

Servings: servings (3 cups risotto total)

Calories: 395cal

Equipment

Ingredients

2 Tablespoons butter divided
12 ounces large raw shrimp peeled and deveined, tails removed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
2 teaspoons minced garlic
¼ cup diced shallots
¾ cup risotto
½ teaspoon garlic salt
½ teaspoon black pepper
½ cup dry white wine
1 ½ cups chicken broth
2 Tablespoons lemon juice about 1 lemon
1 Tablespoon lemon zest about 1 lemon
parsley optional as garnish

Instructions

Melt 1 tablespoon of the butter in skillet over medium-high heat until shimmering.
Add the shrimp, onion powder, garlic powder, and Old Bay Seasoning to the skillet. Toss and turn for 1-2 minutes or until they turn pink and begin to curl. Remove partially cooked shrimp and keep warm.
TIP - Shrimp cooks very quickly, therefore we are partially cooking it then adding it back in later to finish cooking. This way you won’t have rubbery shrimp in your finished dish.
12 ounces large raw shrimp, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning
Melt remaining 1 tablespoon of butter in the skillet.
Add in garlic and shallots and cook, stirring often, until softened and fragrant, about 1-2 minutes.
2 teaspoons minced garlic, 1/4 cup diced shallots
Add risotto and stir occasionally, until grains begin to turn light golden in color.
3/4 cup risotto
Season with garlic salt and pepper. Add in white wine and stir to combine. Bring to a boil. Turn down to medium and cook for 10-15 minutes, or until risotto is tender.
1/2 teaspoon garlic salt, 1/2 teaspoon black pepper, 1/2 cup dry white wine
Whisk in chicken broth, 1/2 cup at a time, allowing mixture to come to a boil, continue adding chicken broth until all broth has been added. Bring mixture to a boil.
1 1/2 cups chicken broth
Add lemon juice, lemon zest, and partially cooked shrimp. Stir everything together and cover skillet with lid. Cook for 1-2 minutes.
2 Tablespoons lemon juice, 1 Tablespoon lemon zest

Author: Amanda Davis

5 from 1 vote

Notes

Typically, one medium lemon will yield about a tablespoon of zest and 2-3 tablespoons of juice.
Risotto is a short grain rice. A common substitute for it is called Arborio rice and should be available at most supermarkets. Its high starch content creates a nice creamy texture to your finished dish.
Dry white wine is ideal here. Opt for Pinot Grigio, dry Vermouth, or Sauvignon Blanc so you aren't adding any sweetness to the mix. If needed, you can substitute the wine with equal amounts of chicken broth.

Course: Dinner

Cuisine: American, Italian

Prep Time10

Cook Time25

Total Time35

Nutrition