Main Dishescarlsbadcravings5.0
Shrimp and Risotto
This Shrimp Risotto recipe is unbelievably creamy, garlicky, warm, and comforting, loaded with succulent, pan-seared shrimp, caramelized shallots, sun-dried tomatoes and fresh herbs. It’s restaurant quality for special occasions (hello Valentine’s Day) but easy enough for every day thanks to the 100% foolproof oven method that will blow your mind! This recipe is also extremely versatile – add any veggies you like, more or less butter, cream, cheese etc. This Shrimp Risotto also reheats beautifully (unlike traditional rice), so it’s the meal that keeps on giving! Serve it up with pear salad or Caesar salad and garlic bread for a craveworthy feast.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- dutch oven
- pan
📝 Preparation Steps
1
SHRIMP
large shrimp (26-30 ct.), (peeled and deveined)1 pound
2
Preheat oven to 400 degrees F.
3
In a large bowl, whisk together 1 tablespoon oil from the sun-dried tomato jar, 1 tablespoon lemon juice and all of the shrimp seasonings. Add the shrimp and turn to coat.
lemon juice1 tablespoonlarge shrimp (26-30 ct.), (peeled and deveined)1 pound
4
Heat 1 tablespoon olive oil and 1 tablespoon sun-dried tomato oil in a large Dutch oven over medium-high heat.
olive oil, (divided)2 tablespoons
5
Working in two batches, add the shrimp in a single layer and cook just until opaque, about ⏱️ 2 minutes per side; transfer to a plate using a slotted spoon. Repeat. You can remove the tails once cool enough to handle if desired.
large shrimp (26-30 ct.), (peeled and deveined)1 pound
6
RISOTTO
7
Add a drizzle of oil to the shrimp drippings if they look dry. Melt 2 tablespoons butter over medium heat. Add shallots and sauté ⏱️ 2 minutes. Add the rice and sun-dried tomatoes and sauté until the shallots are tender and the edges of the rice begin to look translucent/toasted, about ⏱️ 3-4 minutes. Add garlic and red pepper flakes and sauté an additional ⏱️ 30 seconds.
large shrimp (26-30 ct.), (peeled and deveined)1 poundunsalted butter2 tablespoonsbutter, (cubed)3 tablespoonstsp EACH garlic powder, onion powder, salt1/2garlic, (minced)4 cloves
8
Add 4 ½ cups warm chicken broth, dried parsley, oregano, salt and pepper. Increase heat to high and bring to a simmer. When it starts to simmer around the edges, cover, and transfer to the oven.
9
Bake for ⏱️ 15-18 minutes or until the rice is on the softer side of al dente (taste at ⏱️ 15 minutes, and bake longer as needed).
10
COMBINE
11
Remove the pan from the oven and stir in ½ cup chicken broth, 3 tablespoons cubed butter, Parmesan cheese and lemon juice. Stir vigorously until the the butter and cheese are melted (this releases the starch and makes it creamier).
unsalted butter2 tablespoonsbutter, (cubed)3 tablespoonslemon juice1 tablespoon
12
Stir in desired amount of heavy cream and the fresh basil. Stir in additional heavy cream or chicken broth if desired for an even creamier/saucier risotto.
13
Top with shrimp or stir the shrimp directly into the risotto. Season with additional salt and pepper to taste (I add both).
large shrimp (26-30 ct.), (peeled and deveined)1 pound
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