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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Ingredients
For the shrimp scampi
- Olive oil: extra virgin olive oil is best – healthiest and most robust flavor.
- Unsalted butter: adds a bit of richness.
- Shrimp: Medium-sized defrosted or fresh shrimp; usually 36-40 per lb.
- Garlic: five cloves of garlic, sliced.
- Red pepper flakes: adds a little depth, not necessarily making the dish spicy though.
- Lemon juice: the acidity and brightness known to a classic shrimp scampi.
- Salt and black pepper: seasoning! Kosher salt and fresh cracked pepper if you can.
- White wine: a dry white wine such as sauvignon blanc or pinot grigio.
For the risotto
- Olive oil: extra virgin olive oil.
- Onion: yellow onion minced fairly small.
- Arborio rice: this is the best rice to make risotto with – it’s a short grain white starchy rice, so as it cooks it releases its starch to thicken the sauce as it cooks through. If you are having trouble finding this variety of rice, I suggest using any other short grain white rice.
- White wine: same as you used for the shrimp – a dry white wine.
- Vegetable or chicken stock: this is what you use to cook the rice in intervals, vegetable stock or chicken stock are my preference as they add flavor without overpowering. Chicken broth or vegetable broth also work.
- Parmesan: fresh grated parmesan makes the risotto nice and creamy.
- Lemon zest: adds a hit of brightness at the end that pairs really well with the shrimp scampi.
- Salt and black pepper: kosher salt and fresh cracked pepper if you can.
- Parsley: a fresh element to balance everything.
- Unsalted butter: to finish the dish and make it nice and luscious.
What is risotto?
Risotto is an Italian dish believed to have originated in Northern Italy. It uses a cooking process of gradually adding liquid as it cooks so the rice slowly releases its starch, resulting in a creamy, luscious texture. More on the history of risotto here.
How to make shrimp scampi risotto
1. Season the shrimp with salt, pepper, and red pepper flakes.
2. In a large skillet warm the butter and olive oil over medium heat.
3. 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).
4. Add the lemon juice and simmer for about 2 minutes, then remove the shrimp and set aside.
5. Add the olive oil, minced onion, and a pinch of salt. Cook for 4-5 minutes until softened.
6. Add the rice and toast for 1-2 minutes.
7. Add the white wine and let it simmer with the rice for 2-3 minutes until absorbed.
8. 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.
9. Once you’ve added all the stock and the rice is cooked through, finish with a tablespoon of butter, lemon zest, parmesan cheese, fresh parsley, and salt and pepper to taste.
10. Stir in the sautéed shrimp and serve.
Tips and tricks
- Use frozen shrimp and thaw when you need it. Most times, grocery stores are selling pre-frozen shrimp anyway, so if you buy it frozen yourself you get it as fresh as possible because you can defrost it on your own terms.
- Stir the risotto very frequently as it cooks - this ensures nothing sticks to the bottom of the pan and the rice cooks as evenly as possible.
- Always use warm stock, it helps make sure it absorbs into the rice evenly.
- Monitor the heat so it’s always simmering but never boiling.
Storage and reheating
- Store in an airtight container in the fridge.
- To reheat, warm in the microwave for a few minutes, stirring halfway through, until warm.
FAQs
Yes! You can, however it’ll be less flavorful. If you have bouillon paste I’d recommend using that and mixing it into water.
Stock is made primarily from bones, and broth is made primarily from meat / vegetables.
Risotto is a rice dish – it’s made from arborio rice.
Did you make this recipe? Leave a rating and review below and tag me on social!
📖 Recipe
Shrimp Scampi Risotto
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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