Description
This Creamy Lemon Shrimp Risotto features succulent shrimp and impossibly creamy Arborio rice infused with garlic, Parmesan, and fresh lemon. Restaurant-quality Italian elegance made at home!
Ingredients
Scale
For the Shrimp:
- 1 lb large shrimp (21-25 count), peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: pinch of red pepper flakes
For the Risotto:
- 5-6 cups seafood stock or chicken broth, kept warm
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2-3 shallots (or 1 medium onion), finely diced
- 4-5 cloves garlic, minced
- 1½ cups Arborio rice
- ¾ cup dry white wine
- ¾ to 1 cup freshly grated Parmesan cheese
- Zest of 2 lemons
- Juice of 2 lemons (about ⅓ cup)
- 2 tablespoons butter (for finishing)
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- Optional: 2-3 tablespoons heavy cream
- Extra Parmesan, lemon wedges, and parsley for serving
Instructions
- Warm the broth: Pour seafood stock or chicken broth into a medium saucepan and bring to a gentle simmer over low heat. Keep it warm throughout the entire cooking process – this is absolutely crucial for proper risotto texture and cannot be skipped. Cold broth will interrupt the cooking process and prevent creamy results.
- Prep the shrimp: Pat shrimp completely dry with paper towels – this is important for achieving good browning rather than steaming. Season generously with salt and pepper on both sides.
- Cook the shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer (don’t overcrowd – work in batches if necessary). Cook for 2-3 minutes on the first side until pink and starting to curl. Flip and add minced garlic and optional red pepper flakes. Cook another 1-2 minutes until shrimp are just cooked through and opaque (internal temperature of 120-125°F – they’ll finish cooking later). Don’t overcook! Remove to a plate and set aside. Shrimp will continue cooking from residual heat.
- Start the risotto base: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Once butter melts and stops foaming, add finely diced shallots. Sauté for 3-4 minutes, stirring frequently, until softened, translucent, and fragrant but not browned.
- Add aromatics: Add minced garlic to the shallots. Cook for 1 minute, stirring constantly, until wonderfully fragrant but not browned (burnt garlic is bitter). Your kitchen should smell absolutely amazing at this point!
- Toast the rice: Add Arborio rice to the pot. Stir continuously for 2-3 minutes, coating every single grain with the butter and oil. The rice should become slightly translucent at the edges and smell toasted and nutty. This crucial step is essential for proper texture and helps the rice absorb liquid evenly while maintaining structure.
- Deglaze with wine: Pour in the white wine and stir constantly. The liquid will sizzle dramatically and steam – this is perfect! Keep stirring until the wine is almost completely absorbed by the rice, about 2-3 minutes. Use this opportunity to scrape up any flavorful bits from the bottom of the pot.
- Begin adding broth: Using a ladle, add about one cup of warm broth to the rice. Stir frequently (but not constantly – every 30-45 seconds is fine) until the liquid is almost completely absorbed. You’ll know it’s time to add more when you can draw a clear line through the rice with your spoon and it doesn’t immediately fill with liquid.
- Continue the gradual process: Keep adding broth one ladle at a time (about ½ to ¾ cup), stirring frequently and waiting until each addition is mostly absorbed before adding more. This slow, gradual process releases the rice’s starch and creates that signature creamy texture. Continue for about 18-22 minutes total. Don’t rush this part – it’s where the magic happens!
- Test for doneness: After about 18 minutes, start tasting the rice frequently. It should be creamy and tender but still have a slight pleasant firmness in the very center (al dente) – not crunchy or raw-tasting, but with just a tiny bit of gentle resistance when you bite down. If it’s still too firm, continue adding broth and cooking until you reach the perfect texture. Different rice brands can vary slightly in cooking time.
- Add lemon and shrimp: Once the rice reaches perfect al dente doneness, stir in the lemon zest and about half the lemon juice (you can adjust to taste). Gently fold in the cooked shrimp along with any accumulated juices from the plate. Mix gently and let warm through for about 2 minutes. The residual heat will finish cooking the shrimp perfectly without making them rubbery.
- Finish with cheese and butter (mantecatura): Remove the pot from heat. This next step is crucial! Add remaining 2 tablespoons cold butter, grated Parmesan cheese, and remaining lemon juice. Stir vigorously and energetically for 1-2 minutes – this Italian technique called “mantecatura” creates an emulsion that makes the risotto incredibly creamy, glossy, and luxurious. The risotto should be loose enough to flow slowly like lava when you tilt the pot, not stiff or dry. If too thick, stir in a bit more warm broth.
- Final seasoning and serve: Taste and adjust seasonings, adding more salt, pepper, or lemon juice as needed. The risotto should taste bright, savory, perfectly balanced, and luxurious. Stir in optional heavy cream if desired for extra decadence. Mix in fresh chopped parsley, reserving some for garnish. Serve immediately in shallow bowls, topped with extra Parmesan, a drizzle of quality olive oil, fresh parsley, and lemon wedges on the side. Present beautifully and serve right away!
Notes
- Timing is everything: Risotto must be served immediately – it continues absorbing liquid and becomes thick and gluey if left sitting
- Keep broth warm: Always maintain warm broth temperature; cold broth shocks the rice and ruins texture
- Don’t overcook shrimp: Slightly undercook shrimp initially since they’ll finish cooking in the hot risotto
- Stir frequency: Frequent stirring (every 30-45 seconds) is needed, but not literally constant every-second stirring
- Perfect consistency: Risotto should be “all’onda” (wavy) – flowing slowly when tilted, not standing stiff
- Wine substitute: Replace wine with additional broth plus 2 tablespoons lemon juice or white wine vinegar
- Make it creamier: Stir in 2-3 tablespoons heavy cream or mascarpone at the end for ultimate decadence
- Seafood variations: Try scallops, lobster, or mixed seafood instead of or in addition to shrimp
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 cups)
- Calories: 580
- Sugar: 3g
- Sodium: 920g
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 200mg