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Weeknight • Seafood

Crispy Garlic Butter Shrimp Risotto

Indulge in this surprisingly easy risotto, featuring plump, crispy garlic butter shrimp nestled in a creamy, savory Arborio rice base.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Crispy Garlic Butter Shrimp Risotto

Think risotto is too fancy for a weeknight? Think again! This Crispy Garlic Butter Shrimp Risotto is here to prove that a restaurant-worthy meal can be surprisingly approachable. The secret? Perfectly crisp shrimp and a creamy, dreamy rice that promises comfort in every bite. You've got this!

Ingredients

Yield: 4 servings

For the Risotto

  • 6 cups chicken or vegetable broth, warmed
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine or vermouth (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish (optional)

For the Crispy Shrimp

  • 1 lb large shrimp, peeled, deveined, and tails on or off
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Warm the broth in a saucepan and keep it at a gentle simmer over low heat. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

  2. Step 2

    Add 2 cloves minced garlic and Arborio rice to the pot. Stir constantly for 1-2 minutes until the rice grains are translucent around the edges. Pour in the white wine (if using) and cook, stirring, until it's completely absorbed.

  3. Step 3

    Add one ladleful (about 1/2 cup) of warm broth to the rice. Stir constantly until the liquid is almost completely absorbed. Continue adding broth, one ladleful at a time, stirring continuously until each addition is absorbed before adding the next. This process will take about 20-25 minutes.

  4. Step 4

    While the risotto cooks, prepare the shrimp: Pat the shrimp very dry with paper towels. Heat 1 tablespoon olive oil and 2 tablespoons butter in a separate large skillet over medium-high heat. Add 3 cloves minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.

  5. Step 5

    Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink, opaque, and slightly crispy. Season with salt and pepper. Remove from heat.

  6. Step 6

    After 20-25 minutes, the risotto should be creamy and rich, but still have a slight bite (al dente). Remove from heat. Stir in 1/2 cup Parmesan cheese and 2 tablespoons butter. Season with salt and pepper to taste. If it's too thick, stir in a splash more warm broth.

  7. Step 7

    Divide the risotto among serving plates. Top each portion generously with the crispy garlic butter shrimp. Garnish with fresh parsley if desired and serve immediately.

Tips

  • Stirring is key for creamy risotto! It helps release the starch from the Arborio rice.
  • Don't rush the broth additions; wait for each ladleful to be absorbed before adding the next.
  • Patting the shrimp dry is crucial for getting that lovely crispy texture.

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