Hey there, happy Thursday!! We are almost to Friday!
Sometimes you want to cook a fancy dinner, whether it's to celebrate a birthday, holiday, achievement, or just simply because you want to! This shrimp scampi risotto is so delicious & fancy, yet so simple to make! I've always loved shrimp scampi, as well as risotto- the result of combining the two dishes is pure perfection!
Let's get to cooking!
Shrimp Scampi Risotto (serves 8)
- 40 large shrimp, peeled and devained
- 16 oz arborio rice
- 2 quarts chicken stock
- 1/2 cup + 1/4 cup medium diced shallots
- 10 garlic cloves, minced
- 2 tablespoon grass-fed butter
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup fresh lemon juice
- salt and pepper, to taste
- 1/2 cup dry white wine (plus another 1/4 cup for shrimp)
First we are going to make the risotto, since it takes a little time to make! Heat all of the chicken stock in a pot over medium heat until boiling, reduce heat to low and keep hot.
Heat olive oil and butter in a large pan over medium-high heat. Once hot, add 1/2 cup shallots and half the garlic. Saute until softened. Season with salt and pepper. Add in rice and stir until mixed in with shallots and garlic. Add white wine and let fully absorb into the rice. Now start ladling in 1 cup of hot stock into the rice at a time, and repeat until rice is tender.
Once the risotto is finished, we are going to make the shrimp scampi! Coat a large pan with olive oil over medium high heat. Once hot, add the rest of the shallots, garlic, and parsley. Saute until softened. Now add in the shrimp and cook on each side for about 2-3 minutes, or until translucent. Add in 1/4 cup white wine and 1/4 cup of lemon juice, and let come to a boil. Season with salt and pepper.
This is where we combine the two! Pour shrimp scampi into the risotto, then fold in. Season with more salt and pepper if desired. Serve with fresh parsley and lemon wedge. Devour and enjoy!
-Juliet
