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This easy Garlic Shrimp Risotto is a take on a classic Italian recipe. It’s made with fragrant arborio rice sautéed in onions and garlic, simmered in fish stock, and topped with delicately seasoned shrimp.
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Rich, creamy risotto has always been a favorite among foodies. But who has the time to cook it from scratch? Well, we are here to show you how simple and easy it can be to whip up an easy garlic and shrimp risotto recipe that will become a weeknight dinner go-to.
Few things scream “comfort food” more than a hearty risotto. Risotto is an Italian dish that has been around for centuries, and it has stood the test of time because it’s so darn good. Many people mistake the origins of risotto, giving credit for it to the French. This is due to its refined nature and upscale technique. But, if there’s one thing Italians know best, it’s their starches!
That being said, it is incredibly easy to make in your kitchen, and this shrimp risotto with garlic is among one of the best risotto recipes if I do say so myself! All you need are some simple ingredients like Arborio rice, a few spices, garlic cloves, fresh parsley leaves, broth, salt & pepper, shrimp, and parmesan cheese to make this creamy dish!
Why You’ll Love This Recipe
- This risotto recipe is for seafood lovers. Shrimp is served on top of the arborio rice, which has been cooked in fish stock. You can taste the ocean with this creamy shrimp risotto.
- You’ll love this rice recipe if you’re looking for a complete meal. Carbs and protein are present in this Shrimp Risotto. Asparagus and parsley are great additions to a risotto, but risotto may be made with practically any vegetable.
- Making your risotto will save you a lot of money. It’s important to remember that delicious food doesn’t always have to be pricey! A restaurant-quality dinner can be made at home with this creamy garlic shrimp risotto.
Equipment Needed
- Large Skillet or pan
- Chef’s Knife
- Cutting Board
- Cheese grater: if you are grating your own cheese
- Shrimp peeler to remove the shells of the shrimp and deveiner
Ingredients For shrimp risotto
These are just a list of ingredients for you to see if you have on hand to make this shrimp Parmesan risotto. Full measurements are listed further down below in the recipe card.
- olive oil, divided – you may use any oil of choice like avocado oil
- medium raw shrimp – it is best to use raw shrimp instead of the pre cooked shrimp.
- seasonings: smoked paprika and Italian seasoning
- Kosher salt and ground black pepper
- yellow onion: or you can use white sweet onions
- garlic cloves: do use fresh garlic cloves
- arborio rice – we prefer this rice for risotto, you may also use Carnaroli
- fish broth – or you may use vegetable broth
- Parmesan cheese – use freshly grated parmesan cheese if you can, Store-bought alaos works
- parsley
How To Make Shrimp Risotto
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shrimp in a single layer and sprinkle with the seasonings. Cook undisturbed for 2 minutes, then flip and continue to cook until pink and fully opaque, around 1-2 minutes more. Set aside on a plate.
- Heat the remaining oil in the same skillet. Saute the onion and garlic for 3-4 minutes over medium heat.
- Add the rice and cook, stirring constantly, for 1 minute.
- Pour over two cupfuls of broth. Cook over medium heat, stirring frequently, until most of the liquid has been absorbed.
- When the liquid is reduced, go ahead and add another cup of broth at a time;
- Once all the broth is absorbed, the rice will be plump and creamy. Remove from heat and stir in the parmesan and parsley.
- Serve the risotto topped with cooked shrimp. Sprinkle some lemon juice from the lemon garnishes and enjoy.
What to Serve with Risotto
- Oven Roasted Garlic Green Beans
- Caprese Salad
- Easy Tuscan Stuffed Mushrooms
- Oven Roasted Asparagus
- Crispy Cheesy Baked Broccoli
- Garlic Naan
- Green Bean and Artichoke Casserole
Substitutions & Additions
- Broth: You may use Chicken or vegetable stock. The stock will give the risotto a more robust taste than the broth.
- Rice: You may substitute Arborio rice with Carnaroli rice or sushi rice. The taste and the texture will not be the same.
- Protein: For those who aren’t a fan of shrimp, you may easily substitute chicken breast for the meat in this dish.
- Veggies: If you’re making a garlic shrimp risotto, you can add peas, spinach, broccoli, asparagus, carrots, mushrooms, or tomatoes.
- Cheese: We prefer parmesan but other similar cheeses can be used.
- Herbs: This recipe goes well with fresh herbs like basil or chives.
Storing and reheating
- You may store Risotto in an airtight container in the refrigerator for three to five days. Unless there are any leftover shrimp, the risotto will be kept for about two days in the refrigerator.
- Risotto can be stored in the freezer for up to 3 months, and it freezes really well.
- As the meal sits in the refrigerator, the sauce will thicken. Adding additional stock or water to the rice while reheating will help to loosen it up. You’ll want to use the stovetop for this and stir constantly while you’re reheating. Add splashes of stock in as needed.
Frequently asked questions
To check if the risotto is cooked through, taste it! There should be some firmness to the bite when you bite into a perfectly cooked risotto.
No, the risotto shouldn’t be sticky. If you do not use enough water, you will end up with a sticky risotto. Risotto needs more water than what you would normally use to cook plain rice. It should have a creamy smooth texture.
No, you don’t wash the arborio rice. The starch in the arborio rice helps keep your risotto creamy and thick.
I love using broth to cook the arborio rice whether I use chicken or vegetable broth. Adding some sort of protein will take your risotto to the next level. Something like sauteed shrimp or grilled chicken
Do not wash! That’s one tip you should be aware of when making risotto. Washing the rice will remove all the starch from it which is a no-no when making risotto. The starch is what gives it that creamy texture.
Recipes You may also like
- Keto Creamy Italian Chicken Skillet
- Italian Chicken Veggie Soup
- Blackened Shrimp
- Chicken Pomodoro
- Baked Honey Mustard Salmon
- Creamy Shrimp Pasta
- Chicken Florentine
- Italian Baked Turkey Meatballs
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Easy Garlic Shrimp Risotto
Equipment
- non stick skillet
- Sharp Chef's knife
- cutting board
- Cheese Grater
Ingredients
- 1 1/2 tbsp olive oil, divided
- 1 lb medium raw shrimp
- 1/2 teaspoon smoked paprika
- 1/2 tsp Italian seasoning
- Kosher salt and ground black pepper, to taste
- 1 yellow onion, diced
- 3-4 garlic cloves, minced
- 1 cup arborio rice
- 4-5 cups low-sodium fish broth, hot
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shrimp in a single layer and sprinkle with the seasonings. Cook undisturbed for 2 minutes, then flip and continue to cook until pink and fully opaque, around 1-2 minutes more. Set aside on a plate.
- Heat the remaining oil in the same skillet. Sautee the onion and garlic for 3-4 minutes over medium heat.
- Add the rice and cook, stirring constantly, for 1 minutes.
- Pour over two cupfuls of broth. Cook over medium heat, stirring frequently, until most of the liquid has beed absorbed.
- Once the liquid is reduced, repeat the cooking process, by adding a cup of broth at a time.
- Once all the broth has been used, the rice should be plump and creamy. Remove from heat and stir in the parmesan and parsley.
- Serve the risotto topped with cooked shrimp.
Notes
- Broth: You may use Chicken or vegetable stock. The stock will give the risotto a more robust taste than the broth.
- Rice: You may substitute Arborio rice with Carnaroli rice or sushi rice. The taste and the texture will not be the same.
- Protein: For those who aren’t a fan of shrimp, you may easily substitute chicken breast for the meat in this dish.
- Veggies: If you’re making a garlic shrimp risotto, you can add peas, spinach, broccoli, asparagus, carrots, mushrooms, or tomatoes.
- Cheese: We prefer parmesan but other similar cheeses can be used.
- Herbs: This recipe goes well with fresh herbs like basil or chives.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The dish was delicious! My husband commented, “you can make this anytime!” I substituted chicken broth since it was the only broth I had available. That was my only substitution. I felt the amount of each ingredient was perfect. Oh, and I loved that in your notes you had optional additions to the dish.
Thanks for such a great feedback. So glad.
This was fantastic, and I’ll be making again
Has anyone used cooked frozen sheimp? Thoughts?
Best ever! Accidentally used hot paprika. Oops! Wiped most off the cooked shrimp and added zest of a lemon and juice of half to the shrimp then mixed them in at the end with parm and parsley. Outstanding! Just a hint if heat at back of tongue. Will make this many times over. May try going with the suggested Smokey pap though
Love it. Made it several times. I add a bit of white wine after sautéing the rice as the first liquid add. Cook until absorbed. Then do the stock.
I also take all the shrimp shells and cook them in chicken stock for 10 minutes on simmer then strain into a measuring cup to make sure you still have enough stock then pour back into the pot and keep warm before cooking the rice dish. Makes a seafoody chicken stock.
Thanks Chad. Glad you loved it
When I added? I’m not seeing it in the recipe. Thanks.
What do you mean? Add what?
Great idea on the stock!!
This risotto was fantastic!
glad you loved it
SOOOO worth it guys!!! I only used half a giant onion. I also used half chicken stock low sodium and half chardonnay while cooking the risotto. Thank you for the recipe!!!
Yay. Thanks for the feedback
I did the same, and added mushrooms and peas! Terrific! Just keep stirring and adding liquid and you can’t go wrong! Ty for this!
Simply delicious!
Oh, I squirted some fresh lemon juice over the top , sprinkled with shredded parm and fresh basil sliced thinly! So good!
Sounds yummy.
Delicious & easy!
Thank you
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
How well do you think this would do if made a head and reheated?
Yes. Should be fine
This was delicious…I was asked to make it again..thanks for all your recipes!
Glad you loved it
AMAZINGGGGGG
Thanks Traci. Glad you loved it
The Best Ever !!!!! My husband is still raving. He is calling me Chef. Thank you for sharing this recipe. I will be preparing this often
Thanks. Glad he loved it.