Lemon garlic shrimp risotto is a creamy and comforting dish, perfect for warm evenings or cozy dinners. With the zesty flavors of lemon and garlic, it brings life to your dining table, offering an indulgent experience right in your kitchen.
This Lemon Garlic Shrimp Risotto addresses issues of bland flavor and uneven texture commonly found in traditional risotto recipes.
I’ve faced my share of cooking challenges, especially when trying to achieve that creamy texture with risotto. If the rice isn’t stirred enough or the broth isn’t at the right temperature, it can easily turn out sticky or mushy, which is such a letdown!
This recipe stands out because it balances flavors beautifully while being straightforward to follow. In just about an hour and ten minutes, you’re set to serve a dish that’s as comforting as it is delicious, elevating your weeknight meals or impressing unexpected guests.
If you love making risotto, you’ll want to check out my Risotto ai Porcini, which is another fantastic twist on this classic!
Table of contents
Why You Will Love This Recipe
- Rich Creamy Texture , The arborio rice takes on a creamy consistency as it cooks, giving the risotto a comforting texture that’s both satisfying and pleasing to the palate.
- Zesty Flavor Punch , Fresh lemon juice and zest infuse the dish with a bright, tangy flavor that really stands out, making each bite refreshing and lively.
- Cooking Scratch Made , Using homemade or high-quality broth truly enhances the dish’s depth, creating a risotto experience that’s far superior to using store-bought options.
- Make-Ahead Friendly , You can prepare the risotto base in advance, then simply heat it and add the shrimp when you’re ready to serve, which is a major time-saver for busy nights.
Lemon Garlic Shrimp Risotto Recipe
- Prep Time: 20 minutes
- Cool Time:
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stove-top Cooking
- Diet: Low Salt
Description
A creamy and flavorful lemon garlic shrimp risotto that is perfect for a comforting meal.
Ingredients
Scale
- 1 pound (454 g) uncooked shrimp (31–40 per pound size), peeled and tails removed
- 4 cups (960 ml) chicken or vegetable broth
- 4 tablespoons (56 g) butter, divided
- 1/2 medium onion or 1 large shallot, finely chopped
- 1 cup (200 g) uncooked arborio rice
- 1/2 cup (120 ml) dry white wine
- 1 tablespoon (15 ml) lemon juice
- Zest from 1 lemon
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 4–5 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon (3 g) chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Step 1: Thaw the shrimp under cool running water if frozen. Peel them and remove tails. Properly prepped shrimp ensures even cooking and blending into risotto.
- Step 2: Pour chicken broth into a large saucepan over high heat. Bring it to a near boil then reduce heat to low to keep warm. Maintain low heat throughout to preserve flavor and ensure broth absorbs well into the rice.
- Step 3: In a Dutch oven or large deep skillet, melt half the butter over medium heat. Add chopped onion and sauté about 5-7 minutes until translucent and soft with a slight golden hue. This develops a sweet, flavorful base.
- Step 4: Add arborio rice to the skillet, stirring constantly for 2-3 minutes. Toasting releases starches critical for the creamy texture of the risotto.
- Step 5: Pour in the white wine. Stir continuously until the wine is fully absorbed by the rice. Do not rush this step to ensure depth of flavor.
- Step 6: Add warm broth one ladle at a time. Stir nearly constantly, allowing rice to absorb liquid before adding more. Continue this process until all broth is used. Maintain gentle stirring every 2 minutes for even cooking and creamy consistency.
- Step 7: Taste the risotto. It should be tender but al dente. If risotto thickens too much before all broth is used, add an extra 1/4 cup broth by ladle until desired consistency.
- Step 8: Turn off the burner. Stir in lemon juice, lemon zest, and grated Parmesan cheese. Adding these off the heat preserves their bright flavor and prevents overcooking.
- Step 9: In a separate skillet, melt remaining butter over medium heat. Add shrimp, minced garlic, crushed red pepper flakes, salt, and pepper. Cook until shrimp turn pink and opaque, about 2-3 minutes per side. If shrimp are not fully opaque after initial cooking, continue cooking 1-2 minutes more.
- Step 10: Plate the risotto and top with the cooked shrimp. Sprinkle fresh parsley over each serving and add a dash of lemon juice to brighten flavors.
Notes
- Room Temperature: Store leftovers in an airtight container at room temperature up to 2 days, avoiding exposure to heat or sunlight.
- Refrigeration: Keep in an airtight container in the refrigerator up to 3 days. Reheat gently on low heat before serving.
- Freezing: Place in a freezer-safe container or bag. Freeze up to 1 month. Thaw overnight in refrigerator and reheat carefully.
- Use large, fresh shrimp for best texture and flavor. Proper thawing (overnight in fridge or under cold running water) prevents uneven cooking.
- Constant stirring and gradual broth addition every 2 minutes prevents risotto from sticking and promotes creamy texture.
- Do not brown garlic when cooking shrimp; cook just until fragrant (about 1 minute) to avoid bitterness.
- If the risotto thickens too much during cooking, add extra broth in 1/4 cup increments.
- Visual cues for shrimp doneness: pink and opaque throughout. Continue cooking slightly longer if needed.
- Gently reheat risotto on low heat, stirring occasionally, to maintain creamy texture without drying out. Avoid high heat to prevent sticking or burning.
- Serve lemon garlic shrimp risotto alongside sautéed asparagus or a lemony arugula salad.
- Pair with garlic Parmesan roasted potatoes for a hearty meal.
- Drizzle with lemon-infused olive oil or sprinkle crushed red pepper flakes and extra Parmesan to add flavor.
- Replace shrimp with lobster or scallops for a different seafood twist.
- Use homemade or low-sodium broth to control salt levels.
- Substitute nutritional yeast for Parmesan for a vegan variation (use olive oil instead of butter).
- Select fresh lemons that are heavy for their size to ensure juiciness. Use a microplane for zest to avoid bitterness.
- Choose aged Parmesan cheese for enhanced umami flavor and creaminess.
- Use unsalted butter to better control seasoning and preserve delicate flavors.
- Arborio rice is essential for the creamy risotto texture; carnaroli rice is an acceptable alternative.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Shrimp: Go for large, fresh shrimp for the best texture and flavor. If frozen, make sure to properly thaw them by placing them in the fridge overnight or under cold running water.
- Arborio rice: This short-grain rice is key for creamy risotto. Look for it in your local grocery store or online. It absorbs flavors and releases starch, giving that perfect creamy consistency.
- Lemon: Fresh lemons are best for juice and zest, which brighten up the dish. Look for ones that feel heavy for their size, this means they’re juicy! Use a microplane for zest to avoid bitterness.
- Garlic: Fresh garlic cloves bring a punch of flavor. Mince them yourself instead of using pre-minced; it makes a difference in taste. Avoid browning them too much to keep that sweet garlic flavor.
- Chicken broth: Use low-sodium chicken broth to control the salt levels while adding a rich flavor. Homemade is great if you have it, just make sure it’s heated for better absorption into the rice.
- Parmesan cheese: Grate a good quality Parmesan for cheesy richness. Aged cheese enhances the umami of the dish. Don’t skip it, it’s essential for flavor and creaminess!
- Butter: Adding butter at the end gives a silky texture to the risotto. Use unsalted to avoid overpowering the delicate flavors. Make sure it’s cold when you stir it in for that creamy finish!
- Shrimp: Go for large, fresh shrimp for the best texture and flavor. If frozen, make sure to properly thaw them by placing them in the fridge overnight or under cold running water.
- Arborio rice: This short-grain rice is key for creamy risotto. Look for it in your local grocery store or online. It absorbs flavors and releases starch, giving that perfect creamy consistency.
- Lemon: Fresh lemons are best for juice and zest, which brighten up the dish. Look for ones that feel heavy for their size, this means they’re juicy! Use a microplane for zest to avoid bitterness.
- Garlic: Fresh garlic cloves bring a punch of flavor. Mince them yourself instead of using pre-minced; it makes a difference in taste. Avoid browning them too much to keep that sweet garlic flavor.
- Chicken broth: Use low-sodium chicken broth to control the salt levels while adding a rich flavor. Homemade is great if you have it, just make sure it’s heated for better absorption into the rice.
- Parmesan cheese: Grate a good quality Parmesan for cheesy richness. Aged cheese enhances the umami of the dish. Don’t skip it, it’s essential for flavor and creaminess!
- Butter: Adding butter at the end gives a silky texture to the risotto. Use unsalted to avoid overpowering the delicate flavors. Make sure it’s cold when you stir it in for that creamy finish!
Recipe Tips
- If shrimp seem slimy or have an off smell, discard them immediately as they may not be fresh for the best flavor.
- When the risotto thickens too much during cooking, add an extra 1/4 cup of broth one ladle at a time until the desired consistency is reached.
- If cooked shrimp are not opaque, cook them for an additional 1-2 minutes over medium heat until they are completely pink and opaque.
- For risotto that sticks, ensure to stir constantly while adding broth, roughly every 2 minutes, for an even, creamy texture.
- When the garlic doesn’t become fragrant after 1 minute in the skillet, consider reducing the heat slightly to prevent burning.
Serving Suggestions
Serve lemon garlic shrimp risotto alongside sautéed asparagus or lemony arugula salad. A side of garlic parmesan roasted potatoes complements the risotto nicely.
Use to make seafood-stuffed bell peppers or shrimp risotto cakes. Add to a shrimp pasta dish or a fresh seafood salad.
Top with a drizzle of lemon-infused olive oil or a sprinkle of crushed red pepper flakes. Consider adding fresh parsley or grated parmesan for more flavor.
Recipe variations
- You can use lobster tails or scallops instead of shrimp for this risotto to alter the seafood flavor. Both options offer a nice variation in texture and richness.
- Add 1/4 teaspoon crushed red pepper flakes along with 4-5 cloves minced garlic in the buttered skillet to flavor the shrimp prior to combining with risotto.
- Either chicken or vegetable broth can be used for the liquid base, and substituting low-sodium broth helps control saltiness. Homemade stock is excellent for enhanced depth.
- If making larger portions, double all ingredients but cook the shrimp in batches to avoid overcrowding the pan; keep broth warm on low heat throughout for best results.
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How to Store?
To keep your lemon garlic shrimp risotto fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Avoid exposure to heat or direct sunlight.
Refrigeration: Place in an airtight container in the refrigerator up to 3 days. Reheat gently on low heat before serving.
Freezing: Use a freezer-safe container or freezer bag for up to 1 month. Thaw overnight in the refrigerator and reheat carefully.
Other Recipes You’ll Love
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