Name: Lemon Garlic Shrimp Risotto
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 pound uncooked shrimp (31-40/pound size); 4 cups chicken or vegetable broth (or stock); 4 tablespoons butter (divided); 1/2 medium onion or 1 large shallot (chopped finely); 1 cup uncooked arborio rice; 1/2 cup dry white wine; 1 tablespoon lemon juice + zest from 1 lemon; 1/2 cup freshly grated parmesan cheese; 4-5 cloves garlic (minced); 1/4 teaspoon crushed red pepper flakes; 1 tablespoon chopped fresh parsley; Salt & pepper (to taste)

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The aroma of garlic sizzling in butter mixes beautifully with the fresh scent of lemons as you approach the stove, promising a plate that will transport you to a sunny Italian terrace. Picture creamy risotto, each grain glistening and tender, adorned with perfectly pink shrimp, all sprinkled with herbs that seem to beckon you closer. This isn’t just a dinner; it’s an experience, a warm embrace on a chilly evening or a charming dish for spring gatherings. Growing up, we often held family dinners centered around seafood, and lemon garlic shrimp risotto always stood out as a special treat that brought smiles around the table. If there’s any dish that captures joy and warmth, it’s this one.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lemon Garlic Shrimp Risotto
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lemon Garlic Shrimp Risotto

There’s nothing quite like creating a comforting dinner that feels both great for a weeknight meal and fancy enough for date night. This Lemon Garlic Shrimp Risotto is your answer to a weeknight. Imagine each creamy bite filled with the zest of lemon and the savory punch of garlic, perfectly encapsulating the essence of flavorful seafood. So why not roll up your sleeves, grab those apron strings, and let’s make something delicious together?

Why You’ll Love This Recipe

Simple & Quick: With about 20 minutes of prep and 50 minutes of cooking, this dish is doable even on busy nights.
Irresistible Flavor: The buttery shrimp paired with aromatic garlic and zesty lemon create a flavor explosion in every bite.
Eye-Catching Appeal: The vibrant colors from the shrimp, lemon zest, and parsley make for a stunning dish that’s sure to impress.
Flexible Serving: Perfect for cozy date nights, festive gatherings, or any meal where you want to celebrate good food.
Diet-Friendly Options: Easily adaptable for gluten-free diets by choosing the right broth, and check with the parmesan for dairy-free alternatives.

Ingredients You’ll Need

1 pound uncooked shrimp (31-40/pound size): Use large shrimp for a delightful texture; if you prefer, substitute with scallops or chicken.
4 cups chicken or vegetable broth (or stock): Homemade broth is ideal, but store-bought works too; warm it gently while making the risotto for best results.
4 tablespoons butter (divided): Adds richness; you can substitute with olive oil for a lighter option.
1/2 medium onion or 1 large shallot (chopped finely): Offers a subtle sweetness; shallots give a softer flavor.
1 cup uncooked arborio rice: This short-grain rice is vital for that creamy texture; avoid substitutions for best results.
1/2 cup dry white wine: Adds depth; feel free to use additional broth if you prefer not to cook with wine.
1 tablespoon lemon juice + zest from 1 lemon: Fresh lemon juice brightens the dish; bottled juice can be a quick substitute in a pinch.
1/2 cup freshly grated parmesan cheese: The cheese enhances creaminess; nutritional yeast can work for a dairy-free option.
4-5 cloves garlic (minced): Freshly minced garlic is essential for flavor; jarred garlic works in a hurry but lacks freshness.
1/4 teaspoon crushed red pepper flakes: Adds a gentle heat; skip it if you prefer a milder dish.
1 tablespoon chopped fresh parsley: This bright green herb adds a lovely pop; basil or chives make great alternatives.
Salt & pepper (to taste): Essential for seasoning; kosher salt and freshly cracked black pepper can elevate the flavors.

How to Make Lemon Garlic Shrimp Risotto

Prepare the Shrimp: Begin by prepping your shrimp. If they’re frozen, thaw them under cool running water, then peel and remove the tails. Having everything ready means fewer distractions when making the risotto.

Heat the Broth: In a large saucepan, add your chicken or vegetable broth and heat it on high until it comes to a simmer. As soon as you see it bubbling, lower the heat to low and keep it warm on the stove, allowing layers of flavor to integrate as you cook.

Sauté the Aromatics: In a Dutch oven or a deep skillet, melt 2 tablespoons of butter over medium heat. Once foamy, toss in your finely chopped onion or shallot. Sauté for about 5-7 minutes, until it’s softened and translucent—this brings out its natural sweetness.

Add the Rice: Stir in your Arborio rice, ensuring every grain is coated in the luscious butter. Constantly stirring for 2-3 minutes will toast the rice slightly and elevate its nutty flavor, making for a richer final result.

Incorporate the Wine: Pour the dry white wine into the skillet and stir gently until the rice absorbs it fully. This process not only flavors the rice but also enhances the overall creaminess of your risotto.

Add the Broth Gradually: Begin adding ladles of the warm broth to the rice, one at a time. Stir constantly, allowing the rice to absorb the liquid before adding more. This gradual method keeps the risotto rich and creamy, which is essential; expect about 25-30 minutes for all the broth to incorporate.

Finish the Risotto: When the rice is al dente—tender yet still slightly firm—take the pot off the heat. Stir in lemon juice, lemon zest, and parmesan cheese. The residual heat will allow the cheese to melt smoothly, enhancing that creamy texture you’re after.

Cook the Shrimp: In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic, crushed red pepper flakes, and season with salt and pepper. Sauté for about 2 minutes on each side or until the shrimp turn pink and just curl—a sign they’re perfectly cooked.

Serve and Garnish: Ladle your creamy risotto into bowls and top with the sautéed shrimp. Fresh parsley and an extra squeeze of lemon elevate the dish’s allure. Adjust seasoning with salt and pepper, and enjoy the delightful aroma that fills your kitchen!

Storing & Reheating

Once your Lemon Garlic Shrimp Risotto has completely cooled, transfer any leftovers into an airtight container and refrigerate. It should stay fresh for up to 3-4 days. For longer storage, freeze it in a portioned, freezer-safe container for up to 3 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat gently on the stovetop with a splash of broth or water for that creamy consistency. Keep in mind, the texture might become slightly thicker upon reheating.

Chef’s Helpful Tips

Prevent mushy risotto by adding broth slowly and ensuring almost complete absorption before adding the next ladle.
Use warm broth, not cold—this keeps the cooking temperature consistent.
If your risotto is too thick, a little extra broth can refresh it during reheating.
Always taste for seasoning at the end; a dash of salt can really bring out the flavors!
For added depth, try sautéing a small piece of lemon zest in the butter before adding garlic.

The joy of making Lemon Garlic Shrimp Risotto is in watching the ingredients meld into a cozy dish that comforts the soul. Every creamy morsel sings with flavor, calling your loved ones to gather around, whether it’s for a special occasion or simply a Tuesday night. And remember, cooking is all about exploration and joy, so feel free to tweak ingredients to suit your palate. Enjoy every bowl!

Recipe FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just ensure you accurately thaw them under cool running water before using. This prevents any gaps in cooking and keeps them nice and juicy in that risotto.

What if I don’t have arborio rice?

If arborio isn’t available, you might try carnaroli or vialone nano, which also give you that creamy texture. Short-grain sushi rice can be a last resort, but the texture will differ slightly.

How can I make this risotto vegetarian?

Simply skip the shrimp and use vegetable broth. You might also want to add some sautéed mushrooms for an earthy flavor or peas for a sweet bite!

Can I make this dish ahead of time?

It’s best enjoyed fresh due to the creaminess, but you can prepare the risotto base and store it. When you’re ready to eat, gently reheat and stir in the cooked shrimp right before serving.