Shrimp Scampi Risotto

Garlicy, lemon shrimp nestled in creamy risotto... it is the perfect meal! Easy, cheesy risotto recipe too... Win – Win recipe in my book!

Shrimp Scampi Risotto

Yield: 4 servings

Ingredients:

Shrimp Marinate:

1 pound 16 – 20 count shrimp, peeled and deveined
2 cloves garlic, minced
1/2 lemon, zested and juiced (serve other lemon half)
1/2 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Couple grinds fresh black pepper

Risotto:

2 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup Arborio rice
3 cups chicken broth
1 1/4 cups white wine
4 – 5 mushrooms, thinly sliced
3/4 cup fresh Parmesan cheese, grated

To sauté shrimp:

1 tablespoon butter
1 tablespoon olive oil
1/3 cup white wine
1/2 reserved lemon, juiced

Garnish:

Fresh whole or chopped basil leaves

Grated fresh parmesan cheese

Equipment needed:

Cutting board
Chef knife
Measuring spoons
Microplane or small grater
Small mixing bowl
Liquid & dry measuring cups
10-inch skillet with lid or risotto pan
7-inch skillet for shrimp
Rubber spatula

Who loves shrimp? I love risotto... and I love shrimp! Shrimp Scampi is one of my favorite ways to prepare shrimp too. So, I figured there’s got to be a yummy way to combine them to make an easy dinner, right? This recipe wound up soooo good! Creamy, cheesy risotto with lemony shrimp... just the right amount of spicy kick too. You’re going to love it!

Begin the cooking process by placing the cleaned, peeled and deveined shrimp in a small mixing bowl with garlic, lemon and seasonings. Allow to marinate while risotto is cooking to meld flavors!

The recipe starts with making a pan of creamy risotto! I hate to spend the time stirring that most recipes recommend. So, I start with sautéing the onions and garlic. Add the Arborio rice, 1/2 the broth, wine and seasonings. Cover and bring pan to a boil. Reduce heat under the pan to maintain a low simmer and let it cook until most of the broth/wine is absorbed.

While the risotto simmers, slice the mushrooms and basil. Add the second half of the liquids and mushrooms. Continue the simmer until broth is almost absorbed, breaking down rice and a creating a creamy texture.

When the rice is about ready, begin to prepare the “shrimp scampi” part of the recipe. Place a second skillet over medium high heat. Melt butter in olive oil and add undrained marinated shrimp mixture, white wine and juice of 1/2 lemon. Simmer together until shrimp cooks and becomes firm/white in color, as shown above... ~ 5 minutes.

Almost finished... Now to combine the risotto and the shrimp! Pour the shrimp scampi skillet on top of the risotto and stir well. Sprinkle ribbons of basil and parmesan cheese on top and blend. Your creamy pan of yummy risotto is ready!

Dinner is ready!! Take a moment to smell the aroma… Amazing! Dish the Shrimp Scampi Risotto into pasta bowls and garnish with extra cheese and fresh basil for added color and flavor. You will agree... dinner never looked so good! Make a side salad… maybe some crusty bread… Enjoy!!