Creamy Shrimp Scampi Risotto

This Creamy Shrimp Scampi Risotto, with a hint of parmesan topped with juicy shrimp, taste amazing and will have your taste buds exploding with flavor! It sort of has a fancy feel to it as risotto is something that many people only eat at restaurants but not at home often. This risotto is perfect for weeknights but also makes a great date night dinner. Now I will say that Risotto takes a little effort, it’s not one of those meals where you can throw everything in the pot and let It cook.

TIPS FOR MAKING CREAMY SHRIMP SCAMPI RISOTTO

• Never rinse Arborio rice before cooking! The starch from the rice is important when making risotto and rinsing with water would be very counterproductive.
• The rice needs to be stirred frequently to draw the starch from the rice which will make it creamy without adding any milk or cream.
• Keep the stock warm while cooking the risotto! Using the warm stock and adding it a little at a time helps keep the risotto creamy.
• Adding cold chicken stock to the hot pan will cool everything down and slow down the cooking process.
• Don’t add the stock all at once! Follow the recipe and wait until the rice absorbs all the stock then add some more.

Questions about this Creamy Shrimp Scampi? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!

Creamy Shrimp Scampi Risotto

This Creamy Shrimp Scampi Risotto, with a hint of parmesan topped with juicy shrimp, taste amazing and will have your taste buds exploding with flavor!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings 4

Ingredients

  

For the Risotto

• 2-3 Tablespoons Butter
• 1 Cup Arborio rice
• 1/2 Cup Diced yellow onion
• 4-6 Cups Warm Chicken Stock (unsalted)
• 1/4 Cup Parmigiano-Reggiano
• 1/2 Cup White wine

For the Shrimp Scampi Sauce

• 2-3 Tablespoons Canola oil
• 1 lb Jumbo shrimp, peeled and devained
• Kosher salt, as needed
• Black pepper, as needed
• Garlic powder, as needed
• Old bay, as needed
• 6 Cloves Minced garlic
• 1-1/2 Cup White wine
• 6-7 Tablespoons Unsalted butter (cut into pieces)
• 2 Tablespoons Chopped parsley
• 1/2 Teaspoon Chopped tarragon

Instructions

 

For the Risotto

• Place a medium saucepan over medium heat.
• Add butter to the pan and heat through.  Add the onion, stirring occasionally, until onions are translucent and tender. 
• Stir in the Arborio rice, stirring constantly, for about 1 minute.
• Then add wine and cook until the alcohol has reduced down.
• Add ¼ cup of the warm chicken stock. Reduce heat to medium-low and stir constantly until all stock has been absorbed. Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes. 
• Once the risotto has reached your desired consistency remove from heat and stir in Parmesan cheese. Set aside and keep warm.  

For the Shrimp Scampi Sauce

• Season the shrimp with kosher salt, black pepper, garlic powder and old bay.
• In a large sauté pan over medium heat, add canola oil and heat through. 
• Sauté the shrimp on both sides until pink and no longer translucent.
• Remove the shrimp from the pan and keep warm
• In the same pan add a little butter and the garlic and stir for about 30 seconds until the garlic becomes fragrant. 
• Stir in the wine and let reduce down. 
• Remove from the heat. Whisk in the butter one piece at a time, stirring until creamy. Stir in parsley and tarragon. Season to taste with salt and pepper. Enjoy!