Shrimp Scampi-Style Risotto
A light, satisfying dinner inspired by an Italian-American favorite.
Servings: 4 people
Ingredients
- 1 pound raw wild gulf shrimp, peeled and deveined (tail-on is good)
- 4 tablespoons olive oil, divided
- 1 1/2 cups arborio rice
- 3/4 cup white wine (not cooking wine)
- 4 large cloves garlic, peeled and chopped
- 3 1/2 cups (or so) hot water
- 1/2 cup chopped, loosely-packed Italian flat-leaf parsley, plus more to garnish
- 1 3/4 teaspoons kosher salt, or to taste
- 12 turns freshly-cracked black pepper
- 4 tablespoons butter
- 1 lemon, cut into wedges for serving
Instructions
- Heat a wide-bottomed skillet over medium heat, coating with 3 tablespoons of olive oil, or enough to fully coat the surface. Add the shrimp and a pinch of salt and pepper. Do not stir at first. You want to brown the shrimp on one side. When the shrimp has browned lightly on one side and begins to turn pink, stir and cook another minute more, until the shrimp is just pink but not fully cooked. Remove from heat and let drain on a paper towel-lined plate.
- Add another tablespoon or two of olive oil to the skillet. Add the rice and stir until the rice becomes coated in the oil and turns translucent, about 2 minutes. Add the wine, garlic, and 1 3/4 teaspoons of salt. Stir until the liquid mostly evaporates.
- Add water one cup at a time, stirring frequently between additions. Add the next cup of water when the previous liquid is almost evaporated.
- After the last addition of water, add the shrimp back to the pan and cook, stirring. Add the butter, pepper, and parsley. Stir to combine. Taste for seasoning. The rice should be al dente and creamy.PRO TIP: The texture should be a bit loose. Rather that sit upright in lump form on a plate, the risotto should hold together, but spread slightly in a bowl. If the risotto is not there, add a bit more water and stir vigorously.
- Spoon into pasta bowls and garnish with parsley and a wedge of lemon. Serve immediately.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
