Risotto Shrimp Scampi
In this recipe we include instructions for both risotto and the shrimp scampi topping. The risotto instructions come directly from our risotto article.
Risotto Shrimp Scampi
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I love risotto. It is a classic, filling northern Italian staple. It is also time consuming to make, so do it in large batches and freeze it until you need it. I prefer to freeze my risotto plain and add things like shrimp scampi or gremolata just before serving.
If you have picky eaters in the house, try this recipe using smaller shrimp rather than the larger shrimp specified in most scampi recipes. I buy frozen shrimp and keep them on hand for convenience. Of course, you can use fresh shrimp as well. Just make sure they are peeled and deveined.
Scampi is one of my go-to dishes when we are having guests along with pasta puttanesca. With only a handful of ingredients, it’s easy to keep things on hand.
And, if you have the risotto premade, it cooks up quickly. It will work with any pasta that you have on hand. In a pinch, substitute 1/2 teaspoon of garlic powder per clove of garlic, a generous topping of dried parsley instead of the fresh and one or two tablespoons of bottled lemon juice in place of fresh.
I used bottled lime juice once and it worked just fine. If you’re pressed for time and don’t have risotto in your freezer, check out our shrimp scampi over linguine recipe.
Step-by-Step Instructions for Risotto Scampi
You’ll make this dish in two steps. First, you’ll make the risotto. Then, you’ll work on the shrimp.
For the Risotto
In a small stock pot, warm your soup stock. In a separate large skillet or five quart dutch oven at medium heat, warm the olive oil and two tablespoons of butter until it shimmers.
Add the onions and cook for about 5-6 minutes, stirring frequently until translucent.
Add the garlic and salt. Cook for about a minute.
Add the rice. Stir continuously until it browns just a bit. This should take about three minutes.
While continuing to stir, add about half of the wine. Once it is absorbed in the rice (about two minutes) add the other half. Continue to stir. In about two minutes the rest of the wine should be absorbed.
Once the wine is absorbed, add about three cups of soup stock. Let the rice simmer in the stock until it is absorbed (about five minutes).
Once the soup is just about absorbed, check the rice. If it is still too al dente (it likely will be) add the rest of the soup. Once this is absorbed, if the pasta is still al dente add water (or more soup stock if you have it) ¼ cup at a time until it reaches the desired texture.
Once the rice is at the desired texture, remove from heat, add the remaining butter, pepper and cheese.
For the Shrimp
In a skillet on a stovetop set to medium, heat the butter and olive oil until the oil shimmers.
Add garlic, stir for about a minute.
Add the shrimp and wine. Stir until the shrimp turn pink. This should take two-three minutes for fresh shrimp, closer to five minutes for frozen shrimp.
Remove the pan from the heat. Add the parsley and lemon, or Gremolata. Let the parsley wilt in the ambient heat for about 30 seconds.
Add the black and red pepper flakes (if you are using them). Pour over the risotto.
Storing Risotto Scampi
Shrimp scampi is good in the fridge for a few days. To reheat add a little liquid (wine or water) and reheat on the stovetop or in the microwave.
Risotto Scampi
Ingredients
For the Risotto
- 2 cups short-grained rice Such as Arborio
- 4 tablespoon butter Evenly divided into two pieces (unsalted preferred).
- 1 tablespoon olive oil
- 1½ cups onion Chopped, about 1 medium sized onion.
- 3 teaspoons garlic About three cloves crushed or chopped.
- 1/2 teaspoon kosher or sea salt A little less if using salted butter.
- 4 cups soup stock Chicken is traditionally used, but use vegetable to make the recipe vegetarian.
- 1 cup sauvignon blanc I use whatever white wine is handy.
- 1 cup water Optional if the rice is too al dente.
- ¾ cup Parmesan Grated, Pecorino Romano or similar cheese works well too.
- ¼ tsp black pepper To taste.
For the Shrimp Scampi
- 1 pound shrimp Small-medium deveined and peeled shrimp; uncooked frozen works fine.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup sauvignon blanc I use whatever white wine is handy.
- 3 teaspoons garlic About 3 cloves, chopped.
- ½ teaspoon black pepper To taste.
- ½ teaspoon red pepper flakes Optional, to taste.
- ½ teaspoon salt To taste.
- ½ cup parsley Chopped. Or, substitute 1/2 cup of our Gremolata for the parsley and lemon juice.
- 1 tablespoon lemon juice About the juice of half a lemon.
Instructions
Risotto
- In a small stock pot, warm your soup stock.4 cups soup stock
- In a separate large skillet or five quart dutch oven at medium heat, warm the olive oil and two tablespoons of butter until it shimmers.4 tablespoon butter, 1 tablespoon olive oil
- Add the onions and cook for about 5-6 minutes, stirring frequently until translucent.1½ cups onion
- Add the garlic and salt. Cook for about a minute.3 teaspoons garlic, 1/2 teaspoon kosher or sea salt
- Add the rice. Stir continuously until it browns just a bit. This should take about three minutes.2 cups short-grained rice
- While continuing to stir, add about half of the wine. Once it is absorbed in the rice (about two minutes) add the other half. Continue to stir. In about two minutes the rest of the wine should be absorbed.1 cup sauvignon blanc
- Once the wine is absorbed, add about three cups of soup stock. Let the rice simmer in the stock until it is absorbed (about 5 minutes). Stir frequently4 cups soup stock
- Once the soup is just about absorbed, check the rice. If it is still too al dente (it likely will be) add the rest of the soup. Once this is absorbed, if the pasta is still al dente add water (or more soup stock if you have it) ¼ cup at a time until it reaches the desired texture.1 cup water
- Once the rice is at the desired texture, remove from heat, add the remaining butter, pepper and cheese and mix thoroughly.4 tablespoon butter, ¾ cup Parmesan, ¼ tsp black pepper
Shrimp Scampi
- If you are a skilled multitasker, you can prepare the scampi while the risotto is simmering. Otherwise, complete the risotto and set aside, perhaps in a warm oven, while you make the scampi.
- In a skillet on a stovetop set to medium, heat the butter and olive oil until the oil shimmers.2 tablespoons butter, 2 tablespoons olive oil
- Add garlic, stir for about a minute.3 teaspoons garlic
- Add the shrimp and wine. Stir until the shrimp turn pink. This should take 2-3 minutes for fresh shrimp, closer to five minutes for frozen shrimp.1 pound shrimp, 1 cup sauvignon blanc
- Add the black and red pepper (if you are using it) as the shrimp turn pink.½ teaspoon black pepper, ½ teaspoon red pepper flakes
- Once the shrimp are pink, remove the pan from the heat.
- Add the parsley and lemon, or gremolata. Mix in, allowing the the ambient heat to wilt the parsley.½ cup parsley, 1 tablespoon lemon juice
- Serve over the risotto.
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.