I recently prepared a Creamy Shrimp And Rice dish that blends succulent shrimp, Arborio rice, and a splash of dry white wine. The chicken broth, garlic, and Parmesan come together with butter and olive oil to produce a luxurious sauce. I cannot wait to share the full recipe with you.
Summer’s here, and I recently whipped up a creamy shrimp risotto that totally redefined my dinner plans. I was a bit nervous at first cause the recipe called for 1 lb shrimp, peeled and deveined, and 1 1/2 cups Arborio rice simmered in 4 cups chicken broth and 1 cup dry white wine.
Even with a few mistakes along the way, like overcooking the rice a bit, the dish turned out amazingly flavorful. I mixed in a small chopped onion, 3 minced garlic cloves, 2 tbsp olive oil, and 2 tbsp butter, then finished it off with 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese.
Some might say that a less creamy sauce or a slightly overdone rice is a big deal but trust me, this risotto still brings an explosion of summer seafood flavor to your plate. It’s a fun twist on classic Shrimp And Risotto recipes that you just gotta try!
Why I Like this Recipe
I like this recipe cause it’s super forgiving. Even if I overcook the rice a bit, it still turns out creamy and tasty which makes me feel not stressed about getting everything perfect. I also love how the shrimp, Parmesan cheese, and that splash of white wine come together to create a rich, layered flavor that always makes me smile. Plus, it’s really easy to whip up on a busy summer night when I want something comforting without too much fuss. Finally, tossing in a bit of lemon zest and parsley gives it a little extra punch that makes the whole dish feel special.
Ingredients
- Shrimp: Rich in protein and low in fat, addin a slightly sweet seafood flavor.
- Arborio rice: A great source of carbohydrates that gives a creamy texture when cooked properly.
- Heavy cream: Contributes smoothness and a rich taste, with moderate fat content for indulgence.
- Parmesan cheese: Offers salty, savory notes and adds extra protein as well as calcium.
- Chicken broth: Infuses depth and moisture, enhancin flavors from the wine and garlic.
Ingredient Quantities
- 1 lb shrimp, peeled and deveined
- 1 1/2 cups Arborio rice
- 4 cups chicken broth
- 1 cup dry white wine
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
- Lemon zest (optional)
How to Make this
1. Warm up your chicken broth in a small pot and keep it on low heat so it’s nice and hot when you need it.
2. In a big pan, melt the butter with the olive oil over medium heat. Throw in the chopped onion and let it cook until it gets soft, then add the minced garlic and cook for about a minute more.
3. Add the Arborio rice to the pan and let it toast for a couple of minutes until it looks a little translucent around the edges.
4. Pour in the white wine and stir constantly until most of the liquid has evaporated.
5. Start adding the warm chicken broth one ladle at a time, stirring often. Wait for almost all the liquid to absorb before adding the next ladle. This should take around 18 to 20 minutes.
6. While the rice is cooking, season the shrimp with salt and pepper. In a separate pan, cook the shrimp over medium-high heat for about 2 minutes per side until they turn pink and firm. Remove them from the pan and roughly chop if you prefer bite-sized pieces.
7. When the rice is nearly done and has a creamy consistency (a little overcooked is fine), stir in the heavy cream and grated Parmesan cheese until everything is combined.
8. Fold the cooked shrimp into the risotto. Taste it and season with extra salt and pepper if needed.
9. If you want, sprinkle some fresh parsley and a bit of lemon zest over the top for extra flavor.
10. Serve your creamy shrimp risotto warm and enjoy your easy summer dinner!
Equipment Needed
1. A small pot for warming up the chicken broth
2. A large pan for melting butter, cooking the onions, garlic, and rice
3. Another pan for cooking the shrimp
4. A ladle for adding the chicken broth gradually
5. A wooden spoon for stirring the ingredients
6. A chopping board and a sharp knife for chopping the onion and garlic, and for roughly chopping the shrimp
7. Measuring cups to portion the wine, cream, and broth
8. A cheese grater for the Parmesan cheese
9. A citrus zester (if you decide to add the lemon zest)
10. Serving bowls or plates to dish up your risotto
FAQ
Creamy Shrimp Risotto, Easy Summer Dinner, Summer Recipes Substitutions and Variations
- For the chicken broth, try using vegetable broth instead it still gives a nice flavor
- If you can’t find Arborio rice, short grain rice like sushi rice will work but the texture might be a bit different
- Instead of dry white wine, you can mix a little white grape juice with lemon juice for a similar tangy kick
- If heavy cream is hard to get, blend some half-and-half with a little melted butter to mimic the creaminess
- Not a fan of shrimp? You could use scallops or even firm white fish as an alternative protein
Pro Tips
1. Make sure you keep your broth really hot before you start adding it. If its not warm enough, your rice can get all clumpy and not cook evenly.
2. When toasting the rice, don’t be afraid to let it get a bit see-through around the edges. This step really helps lock in flavor, so give it the time it needs even if it takes longer than expected.
3. Don’t overcrowd your pans especially when cooking the shrimp; cook them in a separate pan so they get a nice, even sear without turning rubbery.
4. Adding the heavy cream and Parmesan at the end gives the dish that extra creamy kick, but watch out because too much can overwhelm the flavors. Adjust slowly and taste as you go.
Creamy Shrimp Risotto, Easy Summer Dinner, Summer Recipes
I recently prepared a Creamy Shrimp And Rice dish that blends succulent shrimp, Arborio rice, and a splash of dry white wine. The chicken broth, garlic, and Parmesan come together with butter and olive oil to produce a luxurious sauce. I cannot wait to share the full recipe with you.
4
servings
600
kcal
Equipment: 1. A small pot for warming up the chicken broth
2. A large pan for melting butter, cooking the onions, garlic, and rice
3. Another pan for cooking the shrimp
4. A ladle for adding the chicken broth gradually
5. A wooden spoon for stirring the ingredients
6. A chopping board and a sharp knife for chopping the onion and garlic, and for roughly chopping the shrimp
7. Measuring cups to portion the wine, cream, and broth
8. A cheese grater for the Parmesan cheese
9. A citrus zester (if you decide to add the lemon zest)
10. Serving bowls or plates to dish up your risotto
Ingredients
-
1 lb shrimp, peeled and deveined
-
1 1/2 cups Arborio rice
-
4 cups chicken broth
-
1 cup dry white wine
-
1 small onion, finely chopped
-
3 garlic cloves, minced
-
2 tbsp olive oil
-
2 tbsp butter
-
1/2 cup heavy cream
-
1/2 cup grated Parmesan cheese
-
Salt and pepper, to taste
-
Fresh parsley, chopped (optional)
-
Lemon zest (optional)
Directions
- Warm up your chicken broth in a small pot and keep it on low heat so it's nice and hot when you need it.
- In a big pan, melt the butter with the olive oil over medium heat. Throw in the chopped onion and let it cook until it gets soft, then add the minced garlic and cook for about a minute more.
- Add the Arborio rice to the pan and let it toast for a couple of minutes until it looks a little translucent around the edges.
- Pour in the white wine and stir constantly until most of the liquid has evaporated.
- Start adding the warm chicken broth one ladle at a time, stirring often. Wait for almost all the liquid to absorb before adding the next ladle. This should take around 18 to 20 minutes.
- While the rice is cooking, season the shrimp with salt and pepper. In a separate pan, cook the shrimp over medium-high heat for about 2 minutes per side until they turn pink and firm. Remove them from the pan and roughly chop if you prefer bite-sized pieces.
- When the rice is nearly done and has a creamy consistency (a little overcooked is fine), stir in the heavy cream and grated Parmesan cheese until everything is combined.
- Fold the cooked shrimp into the risotto. Taste it and season with extra salt and pepper if needed.
- If you want, sprinkle some fresh parsley and a bit of lemon zest over the top for extra flavor.
- Serve your creamy shrimp risotto warm and enjoy your easy summer dinner!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 600kcal
- Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 7g
- Cholesterol: 200mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 60g
- Fiber: 2g
- Sugar: 3g
- Protein: 35g
- Vitamin A: 500IU
- Vitamin C: 4mg
- Calcium: 100mg
- Iron: 2mg
