Garlic Shrimp Risotto Recipe
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.
Servings: 4 servings
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.