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.
Rich, creamy risotto has always been a favorite among foodies. But who really 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 easy garlic and shrimp risotto recipe that will become a weeknight dinner go-to.
There are few things that 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 really is incredibly easy to make in your own 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 parm cheese to make this creamy dish!
In this post, we will show you how to make restaurant-quality garlic shrimp risotto at home with just a few kitchen staples. Don’t believe me? Keep reading and find out for yourself!
So what is risotto exactly?
Risotto is an Italian rice dish with a creamy texture that is cooked with either meat, fish, or vegetable broth. Many risotto recipes call for a range of ingredients, including butter, onion, garlic, and parmesan cheese. There are several ways to have risotto in Italy, and this Garlic Shrimp Risotto recipe is one of the most popular.
Why You’ll Love This Creamy Shrimp Risotto Recipe
- This risotto is for seafood lovers. Shrimp is served on top of the arborio rice, which has been cooked in fish stock. You can literally 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 risottos may be made with practically any vegetable.
- Making your own 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 To Make the Best easy Shrimp Risotto
- Large Skillet
- Chef’s Knife
- Cutting Board
- Measuring cup
- Measuring spoon
- Cheese grater
- Shrimp peeler and deveiner
Ingredients For Your Risotto recipe
These are just a list of ingredients for you to see if you have on hand to make this shrimp risotto. Full measurements are listed further down below in the recipe card.
- olive oil, divided – you may use any oil of choice
- medium raw shrimp – it is best to use raw shrimp instead of the pre cooked shrimp.
- smoked paprika
- Italian seasoning
- Kosher salt and ground black pepper
- yellow onion
- 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 A super easy Shrimp Risotto from scratch
- 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.
- 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.
What to Serve/Pair with Your Garlic Shrimp Risotto
- Oven Roasted Garlic Green Beans
- Caprese Salad
- Easy Tuscan Stuffed Mushrooms
- Oven Roasted Asparagus
- Crispy Cheesy Baked Broccoli
Desserts to Serve after shrimp risotto
- Cheesecake Stuffed Strawberries
- Berry Galette
- Chocolate Zucchini Cale
- Lemon Bars
- Raspberry Almond Butter Cups
Popular 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.
How To Reheat & Store Shrimp Risotto
Best Way To Store Creamy Garlic Shrimp Risotto Leftover
Place the risotto in an airtight container to keep it fresh. If you have any leftover shrimp, don’t put them in the same container as the risotto. Rather, keep your shrimp in a different container.
How Long Will Shrimp Risotto Last In the Fridge?
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 keep for about two days in the refrigerator.
Can I Freeze Garlic Shrimp Risotto
Risotto can be stored in the freezer for up to 3 months, and it freezes really well.
How To Reheat Creamy Shrimp Risotto
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.
Creamy Garlic Shrimp Risotto FAQs
Risotto is done when it’s tender and creamy. Only by tasting the risotto can you accurately determine when it is done. There should be some firmness to the bite when you bite into a perfectly cooked risotto.
Technically yes, yes, you can. Even brown rice or basmati rice can be used to prepare this dish. In spite of the fact that classic risotto is made with arborio rice, you can actually create it using a variety of whole grains.
No, the risotto shouldn’t be sticky. A sticky risotto will form if you don’t use enough water or cook the rice too long after the liquid has been absorbed.
No, you don’t wash the arborio rice. The starch in the arborio rice helps keep your risotto creamy and thick.
Other ItALIAN Recipes You’ll Love
- KETO CREAMY ITALIAN CHICKEN SKILLET
- ITALIAN CHICKEN VEGGIE SOUP
- ITALIAN SPAGHETTI SQUASH BOATS
- CHICKEN FLORENTINE
- ITALIAN BAKED TURKEY MEATBALLS
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Easy Garlic Shrimp Risotto
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.
Chad Loken says
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.
Rena Awada says
Thanks Chad. Glad you loved it
Jaime says
This risotto was fantastic!
Rena Awada says
glad you loved it
Tilla Rose says
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!!!
Rena says
Yay. Thanks for the feedback
Karen says
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!
Rena Awada says
Sounds yummy.
Courtney says
Delicious & easy!
Rena says
Thank you
Ashok says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
dmc says
How well do you think this would do if made a head and reheated?
Rena says
Yes. Should be fine
Karen Kelly says
This was delicious…I was asked to make it again..thanks for all your recipes!
Rena says
Glad you loved it
Traci says
AMAZINGGGGGG
Rena says
Thanks Traci. Glad you loved it
Loretta says
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
Rena says
Thanks. Glad he loved it.