Go Back
To make Garlic Butter Shrimp Risotto, you need: - 1 cup Arborio rice - 1 pound large shrimp, peeled and deveined - 4 cups low-sodium chicken broth - 1 small onion, finely chopped - 3 cloves garlic, minced - 1/2 cup grated Parmesan cheese - 3 tablespoons unsalted butter - 2 tablespoons olive oil - Salt and pepper to taste These ingredients work together to create a creamy and rich dish. Arborio rice gives the risotto its creamy texture. The shrimp adds a sweet and savory flavor. For a final touch, consider these garnishes: - Fresh parsley, chopped - Juice of 1 lemon Chopped parsley adds a pop of color and freshness. Lemon juice brightens the dish and adds a tangy flavor. You will need a few tools to make this dish: - Large skillet - Saucepan - Wooden spoon or spatula - Ladle A large skillet helps cook the risotto evenly. A saucepan keeps the broth warm. A wooden spoon is great for stirring and mixing the rice. {{ingredient_image_1}} Start by heating 4 cups of low-sodium chicken broth in a saucepan. Keep it on low heat. It should be warm but not boiling. This warm broth helps the risotto cook evenly. If the broth is cold, it will slow down cooking. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once hot, add 1 pound of large shrimp, peeled and deveined. Season them with salt and pepper. Cook for about 2-3 minutes, until they turn pink. Remove the shrimp from the skillet and set them aside. This step brings out the shrimp's best flavor. In the same skillet, add another tablespoon of olive oil. When it is hot, add 1 finely chopped onion. Sauté the onion for about 5 minutes until it is soft and translucent. Stir in 3 minced garlic cloves. Cook for another minute until it smells great. Next, add 1 cup of Arborio rice. Stir it for about 2 minutes until the rice looks a bit clear. Now, pour in a ladleful of warm chicken broth. Stir the rice until most of the broth is absorbed. Keep adding broth gradually. Stir often to help the rice release its starch. This will take about 18-20 minutes. When the rice is creamy and tender, it’s ready. When the rice is almost done, mix in the sautéed shrimp, the remaining butter, and 1/2 cup of grated Parmesan cheese. Stir well until everything is creamy and heated through. Finally, squeeze in the juice of 1 lemon for brightness. Adjust the seasoning if needed. Serve hot, garnished with chopped parsley. Enjoy your tasty Garlic Butter Shrimp Risotto! To make creamy risotto, choose Arborio rice. This rice has a high starch content. Start by adding warm chicken broth slowly. Stir the rice often as you add broth. This helps release the starches. Keep stirring until the rice absorbs the liquid. Do this for about 18-20 minutes. The rice should be tender but still have a slight bite. Cooking shrimp takes just a few minutes. Heat oil and butter in a skillet. Add the shrimp and cook until they turn pink, about 2-3 minutes. Do not overcook them. Overcooked shrimp can become tough. Remove them from the skillet while the rice cooks. You can add them back in at the end. This way, they stay juicy and flavorful. For extra flavor, use fresh garlic and lemon juice. Garlic adds a rich taste that complements the shrimp. Lemon juice gives a fresh zing. You can also sprinkle in fresh herbs like parsley. This adds color and freshness. For a deeper flavor, try adding a splash of white wine when cooking the rice. This enhances the overall taste of the dish. Pro Tips Use Fresh Shrimp: Fresh shrimp will provide a better flavor and texture compared to frozen. If using frozen, ensure they are completely thawed and patted dry before cooking. Stir Constantly: For the best creamy risotto, stir continuously while adding the broth. This helps release the starches from the Arborio rice, creating that signature creamy texture. Broth Temperature Matters: Always use warm broth when making risotto. Adding cold broth will slow down the cooking process and can affect the creaminess of the dish. Finish with Butter and Cheese: For a rich and luxurious finish, stir in additional butter and Parmesan cheese just before serving. This adds depth of flavor and creaminess to your risotto. {{image_2}} You can easily add veggies to your garlic butter shrimp risotto. Think about adding peas, spinach, or asparagus. These vegetables add color and nutrition. Start by sautéing them with the onion. This will give them a nice flavor. You can also add roasted bell peppers for a sweet touch. Just remember to chop them small so they cook well. The taste will be fresh and vibrant! Not a shrimp fan? No problem! You can swap shrimp for chicken or scallops. If you pick chicken, use bite-sized pieces and cook them until golden. For scallops, just sear them for a few minutes. They cook quickly and add a sweet flavor. Tofu is another great option for a plant-based meal. Make sure to season it well for the best taste. Each protein brings its special flavor to the dish. Changing herbs and spices can make your risotto unique. Try adding fresh basil or thyme for a fresh taste. You can also sprinkle in some red pepper flakes for heat. For a deeper flavor, consider adding smoked paprika. This adds a nice, smoky touch. If you want a more Asian twist, use ginger and green onions. Each change will make your risotto a new experience. Experimenting is part of the fun! After enjoying your Garlic Butter Shrimp Risotto, store any leftovers in a tight container. Let the risotto cool to room temperature first. Keep it in the fridge for up to three days. The creamy texture may change a bit, but the flavor stays great. For best results, cover it well to avoid drying out. To reheat the risotto, add a little chicken broth or water. This helps restore its creamy texture. Use a pan over low heat and stir often. You want it warm but not boiling. It should take about 5 to 10 minutes to heat through. If you prefer, you can also reheat it in the microwave. Use a microwave-safe dish and cover it loosely. Heat in short bursts, stirring in between. You can freeze Garlic Butter Shrimp Risotto, but it's best to do so without the shrimp. Freeze it in an airtight container for up to two months. When you're ready to eat, thaw it in the fridge overnight. Then, reheat on the stove, adding fresh shrimp if you like. This keeps the shrimp tender and tasty. Yes, you can use other types of rice. However, Arborio rice is best for risotto. It has a high starch content. This gives the dish its creamy texture. If you use long-grain rice, the dish may not be as creamy. Basmati or jasmine rice also work but change the flavor and texture. Stick to Arborio for a true risotto experience. Shrimp cook quickly, usually in 2-3 minutes. They are done when they turn pink. The flesh should be firm and opaque. If they are still translucent or feel soft, cook them a bit longer. Avoid overcooking, as this can make them tough. Garlic Butter Shrimp Risotto is rich and flavorful. It pairs well with light side dishes. Here are some great options: - A simple green salad with lemon dressing - Steamed asparagus or green beans - Garlic bread for a fun crunch - Roasted vegetables for added flavor These sides balance the richness of the risotto and make your meal complete. In this blog post, we explored how to make Garlic Butter Shrimp Risotto. We covered essential ingredients, step-by-step cooking instructions, and tips for creamy results. I shared ways to mix in vegetables, swap proteins, and add unique flavors. We discussed how to store leftovers and answered common questions. Final thoughts: Making risotto may seem tricky, but you can master it with practice. Enjoy cooking!

Garlic Butter Shrimp Risotto

Discover the delightful flavors of Garlic Butter Shrimp Risotto, a creamy Arborio rice dish that's perfect for seafood lovers. This Easy Seafood Risotto recipe combines succulent shrimp and zesty lemon for a mouthwatering meal. Impress your family and friends with this quick Garlic Butter Shrimp Risotto. Try this delicious Shrimp Risotto Recipe today and enjoy every bite! Save this for your cooking inspiration! #SeafoodLovers #ShrimpRisotto #EasyDinnerIdeas #Foodie
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice

1 pound large shrimp, peeled and deveined

4 cups low-sodium chicken broth

1 small onion, finely chopped

3 cloves garlic, minced

1/2 cup grated Parmesan cheese

3 tablespoons unsalted butter

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Juice of 1 lemon

Instructions
 

Begin by heating the chicken broth in a saucepan over low heat. Keep it warm but do not let it boil.

    In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the shrimp, season with salt and pepper, and sauté for about 2-3 minutes until they turn pink. Remove the shrimp from the skillet and set aside.

      In the same skillet, add another tablespoon of olive oil. Once hot, add the chopped onion and sauté until translucent, about 5 minutes.

        Stir in the minced garlic and cook for an additional minute until fragrant.

          Add the Arborio rice to the skillet, stirring to coat the grains in the oils for about 2 minutes until they begin to look translucent.

            Pour in a ladleful of warm chicken broth to the rice, stirring continuously until it is mostly absorbed. Repeat this process, adding broth gradually and stirring, until the rice is creamy and al dente (about 18-20 minutes).

              When the rice is almost done, stir in the sautéed shrimp, the remaining butter, and grated Parmesan cheese. Mix well until creamy and heated through.

                Squeeze in the lemon juice for freshness and adjust seasoning as needed.

                  Serve immediately, garnished with freshly chopped parsley.

                    Prep Time: 10 mins | Total Time: 30 mins | Servings: 4