Shrimp Scampi Risotto is a creamy and delicious dinner that is great for a date night in – like Valentine’s Day!
Whether you’re looking for a date-night-in dinner, Valentine’s Day dinner, or just a scrumptious meal to make at home, this Shrimp Scampi Risotto fits the bill, and then some! The risotto is perfectly creamy and tender and the shrimp is the perfect texture to offset the creamy risotto. And did I mention that it has the perfect lemony, garlicky flavor to set it right off the charts?? Because, it does.
Valentine’s Day is just around the corner, and date nights can happen any time, so add this to the menu immediately! You’ll be so glad you did!
Looking for more great date night dinner ideas?
Try my Peppercorn Steak with Mustard-Wine Sauce or Pan-Seared Salmon with White Wine Lemon Sauce!
What you need to make shrimp scampi risotto
Full recipe with measurements below in printable recipe card!
- Unsalted Butter
- Shallot
- Garlic
- Arborio Rice
- Salt
- Low-sodium chicken broth
- Dry white wine
- Lemon juice
- Parsley
- Shrimp
- Grated Parmesan
How to make Shrimp Scampi Risotto
Full printable recipe card below!
- In a large, heavy skillet or saucepan heat 1 tablespoon butter over medium heat. Add 1 clove of garlic, shallots, salt and rice and lightly sauté to toast the rice. Cook until rice becomes translucent and shallots soften, stirring continuously.
- Begin adding broth, 1 ladle-full at a time, stirring constantly. As broth absorbs, add the next ladle-full and repeat until all broth is absorbed. Once broth is absorbed, add 1 cup wine and simmer, stirring occasionally until fully absorbed.
- Meanwhile, in a large skillet over medium heat, melt the remaining 2 tablespoons of butter. Add remaining 3 cloves of garlic, lemon juice, and parsley, and stir until fragrant, about 1 minute, then add shrimp and season with salt. Cook shrimp until pink, 3 to 4 minutes, then add remaining 1/2 cup wine. Bring to a simmer, then add shrimp mixture and Parmesan to risotto and stir until combined and creamy.
- Serve topped with additional parsley, if desired.
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Shrimp Scampi Risotto
Ingredients
- 3 Tbsp unsalted butter, divided
- 1 small shallot, diced
- 4 cloves garlic, minced and divided
- 1 cup arborio rice
- ½ tsp salt
- 4 cups low-sodium chicken broth
- 1 1/2 cups dry white wine, divided
- Juice of 2 lemons
- 2 Tbsp freshly chopped parsley, plus more for garnish
- 1 lb medium shrimp, peeled and deveined
- 1 cup grated Parmesan
Instructions
- In a large, heavy skillet or saucepan heat 1 tablespoon butter over medium heat. Add 1 clove of garlic, shallots, salt and rice and lightly sauté to toast the rice. Cook until rice becomes translucent and shallots soften, stirring continuously.
- Begin adding broth, 1 ladle-full at a time, stirring constantly. As broth absorbs, add the next ladle-full and repeat until all broth is absorbed. Once broth is absorbed, add 1 cup wine and simmer, stirring occasionally until fully absorbed.
- Meanwhile, in a large skillet over medium heat, melt the remaining 2 tablespoons of butter. Add remaining 3 cloves of garlic, lemon juice, and parsley, and stir until fragrant, about 1 minute, then add shrimp and season with salt. Cook shrimp until pink, 3 to 4 minutes, then add remaining 1/2 cup wine. Bring to a simmer, then add shrimp mixture and Parmesan to risotto and stir until combined and creamy.
- Serve topped with additional parsley, if desired.
Nutrition
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