You guys. So I was totally planning on publishing this recipe tomorrow but I literally cannot wait another minute to share this Shrimp Scampi Risotto.
Yep. Shrimp Scampi and Risotto, all together. Done in well under an hour. Requires very minimal prep work and you will feel FANCY.
So fancy in fact that I had to pull myself off the arm of my couch to write this post because I could not stop eating this risotto right out of the pot that was still laying on my photo board. I’m going to have no appetite for dinner and it is 100% WORTH IT.
In my mind I envisioned this recipe because I was thinking about what I was going to make for Valentine’s Day dinner. Are you a Valentine’s Day celebrator? We aren’t big on Valentine’s Day in our house but we do typically make a slightly fancier dinner than we would on a normal weeknight. Often times these dinners include some combination of steak, shrimp, risotto or mac and cheese and a vegetable. We are pretty predictable like that.
Not being one to stray from the norm, I was thinking of ways to switch things up when the Shrimp Scampi Risotto seemed like an obvious answer. Skip the steaks, make one big dish and I can roast up some veggies on the side. Perfection.
Let me tell you, this dish really is perfection. Buttery, creamy, rich and super simple to make.
Yes, I said simple.
If you have never made risotto, it may seem daunting. If you watch any cooking competition shows it’s one of the only things that always gets heavy critiques and sends people home. I promise you it’s not that scary. Unless the crew from Top Chef is coming for dinner, I have no doubts this dish will get 5 stars!
Ask any of my roommates, I would make risotto all the time in college. That’s how easy it is. We were broke, had minimal kitchen equipment and a very old, very finicky stove. It was also the dish most requested by my roommates and the one everyone fought over
the leftovers! If 21-year-old Alex can make really good risotto after a 12 hour marathon of studying and exams (ahem, and maybe a bottle of wine) – you can perfect it on a Wednesday night rushing home after work.
Whether you want a special Valentine’s Day dinner for someone special, a Galentine’s night with your friends or just something to use up that shrimp that is dying in your fridge – this recipe is for you!
Shrimp Scampi Risotto
- 1/4 cup (1/2 stick) butter, divided into tablespoons
- 3 tablespoons olive oil, divided
- 1/2 medium onion, finely diced
- 1/2 cup white wine
- 1 cup arborio rice
- 3-4 cups chicken stock
- 2/3 pound shrimp
- 1/2 lemon, zested and juiced
- 5 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley
In a large pot or skillet, melt 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Once melted, add onion and saute until softened, about 5 minutes. Add arborio rice and white wine and simmer until wine has cooked out almost completely.
Once the wine has reduced, add one cup of chicken stock to the pot and stir occasionally, just enough to make sure the rice isn't sticking to the bottom of the pot. Once nearly all the stock is absorbed, add the next cup of stock. Continue until rice is cooked completely - it should be soft enough to chew but still have a little bite to it. You don't want it to be complete mush.
When risotto is cooked, add 1/4 cup of stock, 1 tablespoon of lemon zest, 1 tablespoon of butter and the Parmesan cheese and stir until combined. Season to taste with salt and black pepper. Turn heat to low and set aside.
In a separate skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add garlic and shrimp and saute 2-3 minutes per side or until shrimp is opaque. Add crushed red pepper flakes, the juice of half a lemon and chopped parsley and stir.
Pour shrimp scampi over the risotto and serve immediately. Garnish with lemon wedges and more fresh parsley.
Cooking with wine can sometimes be a bit challenging. For this recipe, I recommend using a Pinot Grigio or Sauvignon Blanc. Choose a wine you like and would drink on it's own because even though the alcohol will mostly cook out, the flavor is what remains!
Love this recipe? Here are a few more you may love!
Pork Tenderloin with Citrus Herb Sauce