This post may contain affiliate links. Please read our disclosure policy.
This shrimp risotto recipe is rich and creamy, layered with garlic and finished with parmesan. An Italian dinner that cooks low and slow with simple steps that build savoury flavour as you go.
For another risotto recipe, try my Truffle Mushroom Risotto.
I love how this shrimp risotto fills the kitchen with that rich garlic aroma. The sautéed shrimp stay juicy and tender, so you get that restaurant-quality finish. It’s an easy meal once you get into the rhythm of stirring, and it doesn’t need anything fancy to work. The texture turns out smooth and velvety every time, and the flavour builds with each ladle of broth. Shrimp risotto feels like a special meal but still fits into a regular dinner rotation.
What exactly is risotto?
Risotto is an Italian rice dish made by slowly cooking arborio rice with broth until it becomes creamy and tender. The texture comes from the rice releasing starch as it’s stirred, rather than from added cream.
Shrimp Risotto Ingredients
- Shrimp: I use large shrimp so they stay juicy and don’t overcook too quickly. Pat them dry first so they sear properly instead of steaming.
- Olive oil: I use this in both the shrimp and risotto to help everything cook evenly and build a solid base of flavour.
- Butter: This adds richness at every stage, especially at the end when it helps create that smooth, glossy finish.
- Garlic: I don’t hold back here because it’s a key flavour in both the shrimp and the risotto. Fresh garlic makes a noticeable difference.
- Seasonings (Italian seasoning, garlic powder, paprika, salt, and pepper): I layer these throughout the dish so every bite is well seasoned. It keeps the flavour balanced without overcomplicating things.
- Arborio rice: This is non-negotiable for risotto because it releases starch and gives that signature texture.
- Shallot: I prefer shallot over onion here because it’s milder and slightly sweet.
- Chicken or seafood broth: I always warm the broth before adding it so the rice cooks evenly and stays consistent.
- Parmesan cheese: This brings saltiness and helps thicken the risotto at the end. I add it gradually so it melts smoothly.
- Fresh parsley: I finish with this for a bit of freshness and colour right before serving.
Recipe Tip
Dry White Wine (Optional) – Add a splash (about ¼ cup) after toasting the rice and stir until absorbed before adding the broth. It adds a subtle acidity that balances the richness of the dish. A Pinot Grigio or Sauvignon Blanc works perfectly.
How to Make Shrimp Risotto
Cook the Shrimp
I start by patting the shrimp dry, then season them with olive oil, garlic, and spices so everything is evenly coated. In a hot skillet, I melt butter with a bit of olive oil and cook them in a single layer for about 1–2 minutes per side until they turn pink and opaque. Once they’re done, I remove them right away so they stay tender. I set them aside while I move on to the risotto.
Warm the Broth
I keep the broth in a separate pot over low heat so it stays warm while I cook. This step makes a big difference because adding cold liquid can slow everything down and affect the texture. I let it sit at a gentle simmer so it’s ready when I need it.
Build the Base
Using the same skillet, I add olive oil and butter, then cook the finely minced shallot until it softens and turns translucent. I stir in the garlic and let it cook just until fragrant so it doesn’t burn. Next, I add the arborio rice and toast it for about 1–2 minutes, stirring constantly so each grain is coated and slightly glossy.
Cook the Risotto
I begin adding the warm broth one ladle at a time, stirring frequently and letting each addition absorb before adding the next. I keep this process going until the rice is tender and has a creamy consistency. Once it’s ready, I stir in the seasoning, parmesan if I’m using it, and the remaining butter until everything melts together.
Finish and Serve Your Shrimp Risotto
I gently fold the cooked shrimp back into the pan just until heated through. The final texture should be smooth and rich, with the flavours fully combined. I finish with freshly chopped parsley and an extra sprinkle of parmesan if I have it on hand. This shrimp and risotto is best served right away while it’s still warm and silky.
Recipe Tip
Add the broth slowly and let each ladle fully absorb before adding more. This is what creates that smooth, velvety texture risotto is known for. Rushing the process will leave the rice undercooked and the consistency off.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water and warm it gently over low heat, stirring until smooth. Avoid microwaving without added liquid, as it can dry out the texture.
What to Serve with Shrimp Risotto
- Cheesy Garlic Bread: Perfect for soaking up every bit of that creamy sauce.
- Prosciutto Wrapped Asparagus: A salty, savoury side that adds contrast and keeps the plate feeling balanced.
- Broccoli Salad: A fresh, light side that balances the richness of the risotto perfectly. Wine: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well and balances the richness of the dish.
Frequently Asked Questions
If your risotto isn’t turning out smooth, the broth was probably added too quickly or not stirred often enough. Adding it gradually and stirring helps release the starch that creates that signature texture.
Risotto tastes best served fresh because it thickens as it sits. If you need to make it ahead, slightly undercook it, then finish with a bit of warm broth when reheating.
Cook the shrimp just until pink and opaque, then remove them from the pan right away. Adding them back in at the end keeps them tender instead of rubbery.
More Italian Recipes
- Shrimp Scampi with Orzo
- Italian Sausage Skillet Lasagna
- Sausage Tortellini Soup
- Italian Wedding Soup
- One Pot Italian Sausage, Spinach & Cheese Tortellini
- Tiramisu Recipe (with Cream Cheese)
If you try this Shrimp Risotto recipe, we’d greatly appreciate if you leave us a star ★ rating, as well as some feedback in the comment section below if you found this blog post helpful and tasty!
Also, please use the hashtag #theseasonedskillet on social media for a possible feature, and don’t forget to keep up with TSS on Facebook, Twitter, Instagram, TikTok and Pinterest!
Lastly, sign up to our Friday weekly newsletter for the latest TSS updates, blog posts and recipes straight to your inbox.
Oh, and share, share, share with your family and friends!
Garlic Shrimp Risotto Recipe
Ingredients
Garlic Shrimp
- 1 lb Large Shrimp
- 2 tbsp Olive Oil, divided
- 1 tbsp Butter
- 4 cloves Garlic
- 2 tsp Italian Seasoning Blend
- 1 tsp Garlic Powder
- 1 tsp Paprika
- Salt and Pepper, to taste
Risotto
- 1 1/2 cups Arborio Rice
- 1 tbsp Olive Oil
- 3 tbsp Butter, divided
- 1 sm Shallot, finely minced
- 4 cloves Garlic, minced
- 5 cups Chicken Broth, or seafood broth, warmed
- 1 tbsp Italian Seasoning Blend
- Salt and Pepper, to taste
- 1/2-1 cup Parmesan Cheese, optional
- Fresh Parsley, finely chopped
Instructions
- Pat shrimp dry and season with 1 tablespoon olive oil, minced garlic, Italian seasoning, garlic powder, paprika, salt and pepper.
- Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, then add the shrimp in a single layer and cook for about 1–2 minutes per side until pink and opaque, remove from the pan and set aside.
- In a separate pot, bring stock to a gentle simmer. In the skillet use to cook shrimp, add a tablespoon of olive oil and melt 1 tablespoon of butter over medium heat, then add the finely minced shallot and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant, then add the arborio rice and toast it for 1–2 minutes, stirring constantly.
- Begin adding the warm chicken (or seafood) broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next, continue this process until the rice is tender and creamy.
- Stir in the Italian seasoning, salt, and pepper to taste, then mix in the parmesan cheese if using, and remaining 2 tablespoons of butter until melted and creamy.
- Return the cooked shrimp and garlic butter mixture to the risotto, gently folding everything together until heated through.
- Finish with freshly chopped parsley and an extra sprinkle of parmesan if desired, then serve immediately and enjoy!
Notes
- Warm Stock Only – Always add hot broth to the rice; cold stock drops the temperature and makes the risotto cook unevenly and lose its creamy texture.
- Add Butter & Parmesan at the End – Stirring in cold butter and cheese at the end emulsifies the risotto, giving it a silky, glossy restaurant-style finish.
- Don’t Overcook the Shrimp – Cook the shrimp first, just until opaque, then set aside. Add them on top when serving so they stay tender and don’t turn rubbery.
- Dry White Wine (Optional) – Add a splash (about ¼ cup) after toasting the rice and stir until absorbed before adding the broth.
