Description

This restaurant-style Lemon Garlic Shrimp Risotto is rich, creamy, and bursting with bright citrus flavors. Featuring plump shrimp sautéed in garlic and red pepper flakes atop a luscious, perfectly cooked arborio rice infused with lemon zest and parmesan, this dish is an indulgent yet approachable meal perfect for any occasion. The slow, careful cooking of the risotto results in a perfectly creamy texture that complements the tender shrimp beautifully.

Ingredients

Scale

Shrimp

1 pound uncooked (31-40/pound size) shrimp, peeled and deveined
4–5 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 tablespoon butter (for cooking shrimp)
Salt & pepper, to taste
1 tablespoon chopped fresh parsley, for garnish

Risotto

4 cups chicken or vegetable broth (or stock)
4 tablespoons butter, divided
1/2 medium onion or 1 large shallot, finely chopped
1 cup uncooked arborio rice
1/2 cup dry white wine
1 tablespoon lemon juice + zest from 1 lemon, plus more for serving
1/2 cup freshly grated parmesan cheese
Salt & pepper, to taste

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Instructions

Prep the shrimp: Thaw the shrimp under cool running water if frozen. Peel and devein them, removing the tails. Set aside so they’re ready for cooking later.
Heat the broth: Pour the chicken or vegetable broth into a large saucepan or pot and bring to a gentle boil over high heat. Once boiling, reduce to low to keep it warm throughout the risotto cooking process.
Sauté onions: In a Dutch oven or large deep skillet, melt half the butter over medium heat. Add the finely chopped onion or shallot and sauté until softened and translucent, about 5 to 7 minutes.
Toast the rice: Add arborio rice to the onions and stir constantly for 2-3 minutes to lightly toast the grains without browning.
Add wine: Pour in the dry white wine and stir continuously until the rice fully absorbs the liquid.
Cook the risotto: Begin ladling in the warm broth one scoop at a time, stirring almost constantly and allowing each addition to absorb before adding more. Continue this gradual process for about 25-30 minutes until the rice is al dente — tender but still with a slight bite. Adjust heat to medium-low if boiling too vigorously. If liquid runs out before rice is done, add more warm broth as needed.
Finish the risotto: Turn off the heat and stir in the lemon juice, lemon zest, and grated parmesan cheese. Cover the pot and let it rest for a few minutes to meld flavors.
Cook the shrimp: In a separate skillet, melt the remaining butter over medium heat. Add the prepared shrimp, minced garlic, crushed red pepper flakes, salt, and pepper. Sauté for about 2 minutes per side until shrimp turn pink and opaque.
Serve: Spoon the creamy risotto into bowls, top with the garlic shrimp, freshly chopped parsley, and an extra squeeze of lemon juice if desired. Season with salt and pepper to taste and enjoy immediately.

Notes

Risotto requires patience — don’t rush the gradual addition of broth and constant stirring to achieve a creamy texture.
Keep your broth warm throughout the process to maintain an even cooking temperature for the rice.
Adjust crushed red pepper flakes based on your heat preference.
For a vegetarian version, omit shrimp and use vegetable broth.
This dish pairs wonderfully with a crisp green salad or roasted vegetables for a complete meal.