Shrimp Scampi Risotto with White Wine and Parmesan
Shrimp Scampi Risotto has a big shrimp flavor and plenty of mild, sweet garlic. This is a company-worthy and quick dish that will impress your guests and will also make your family feel extra special any day of the week!
Servings: 6 servings
Calories: 598kcal
Equipment
- slotted spatula optional
- fine mesh strainer optional
- seafood scissors optional
- spatula optional
- wooden spoon optional
- box grater optional
- cheese grater optional
- garlic press optional
Ingredients
- 2 cups Arborio Rice or other medium-grain starchy rice
- 5 cups chicken stock Low-sodium
- 1 cup dry white wine Chardonnay or Sauvignon Blanc
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon Old Bay seafood seasoning
- 2 pounds 21-26 shrimp thawed (if previously frozen), deveined, and peeled. Tail removed, if desired.
- ½ cup finely minced onion
- ¼ cup minced garlic
- 2 tablespoons olive oil
- 4 tablespoons butter divided
- 1½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup shredded or grated Parmesan cheese
- 1 cup frozen peas
Instructions
For the shrimp:
- Prepare the uncooked shrimp by deveining, peeling, and removing the tails if desired. Keep cold until ready to cook.
To make the cooking liquid:
- Add the chicken stock, wine, shrimp peels (if using), seafood seasoning, and red pepper flakes to the saucepan and heat over medium-high heat until hot. Simmer for 10 minutes. Strain the liquid (if using the shrimp shells and discard the shells). Return the stock to the saucepan and continue to simmer to keep hot.
- Melt the butter and olive oil in the large high-sided skillet over medium heat. Add the Arborio rice and stir well to coat the rice with the butter and oil. Sauté the rice in the butter and oil for 1-2 minutes, stirring frequently.
- Add the minced onion and garlic to the skillet and stir to combine. Continue sautéing the rice, onions and garlic for 1-2 minutes, stirring frequently.
- Add the hot stock to the arborio rice (2 ladles at a time) and stir continually until the liquid has been soaked up by the rice (this will take 1-2 minutes per batch of liquid). Continue the same process of adding the hot liquid to the rice and stirring continuously.
- Add the prepared shrimp and frozen peas to the skillet along with the last batch of simmering liquid, and 2 tablespoons of butter. Stir the last additions thoroughly so the shrimp cook through (you can tell they're cooked when the shrimp are creamy white in color with bright pink/coral accents), and the peas are no longer frozen. The risotto should be creamy and slightly Al Dante. This takes approximately 22-23 minutes from start to finish.
- Right before serving sprinkle the risotto with the Parmesan cheese and spoon the risotto into individual bowls or one large family-size serving bowl. Top the final dish with additional Parmesan cheese and serve hot.
Video
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a saucepan with a few tablespoons of water depending on the amount of risotto to heat. Stir frequently.
Not recommended for freezing.
Nutrition
Serving: 1serving | Calories: 598kcal | Carbohydrates: 71g | Protein: 35g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 212mg | Sodium: 1894mg | Potassium: 590mg | Fiber: 4g | Sugar: 6g | Vitamin A: 660IU | Vitamin C: 14mg | Calcium: 222mg | Iron: 4mg
