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Creamy Lemon Garlic Shrimp Risotto

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A creamy, zesty risotto featuring succulent shrimp, fresh lemon zest and juice, and a rich garlic flavor, perfect for a comforting yet exciting meal.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 grams)
  • 1 pound large shrimp, peeled and deveined (450 grams)
  • 4 cloves garlic, minced (or garlic paste)
  • 1 large fresh lemon, zest and juice
  • 5 cups chicken or vegetable broth, warm (1.2 liters)
  • ½ cup dry white wine (120 ml), optional
  • 3 tablespoons unsalted butter (45 grams)
  • 2 tablespoons olive oil
  • ½ cup grated Parmesan cheese (50 grams)
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prep your ingredients (5 minutes): Peel and devein shrimp if not done. Warm your broth in a saucepan over low heat so it’s simmering gently when you add it later.
  2. Sauté the shrimp (3-4 minutes): In your skillet, heat 1 tablespoon olive oil over medium-high heat. Add shrimp, season lightly with salt and pepper, and cook until just pink and opaque. Remove and set aside to avoid overcooking.
  3. Cook the aromatics (2 minutes): In the same pan, reduce heat to medium, add remaining olive oil and 2 tablespoons butter. Toss in minced garlic and sauté until fragrant but not browned (about 30 seconds to 1 minute).
  4. Toast the rice (1-2 minutes): Add Arborio rice to the pan, stir well, coating each grain with butter and oil. You’ll notice the edges become translucent—this step is key for that creamy texture.
  5. Deglaze with wine (optional, 1-2 minutes): Pour in the white wine, stirring constantly until the liquid is mostly absorbed.
  6. Add broth gradually (20-25 minutes): Add warm broth one ladle (about ½ cup / 120 ml) at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle.
  7. Incorporate lemon zest and juice (last 5 minutes): When the risotto is just tender but still slightly firm in the center, stir in the lemon zest and juice. Taste and adjust salt and pepper.
  8. Finish with shrimp, butter, and cheese (2-3 minutes): Return shrimp to the pan, add remaining butter and parmesan cheese. Stir gently to combine, melting butter and cheese into the risotto for ultra-rich creaminess.
  9. Garnish and serve: Sprinkle chopped parsley on top and serve immediately for best texture and flavor.

Notes

Keep broth warm to maintain cooking temperature. Stir often but not constantly to release starch and create creaminess. Add liquids gradually to avoid mushy risotto. Do not overcook shrimp; add them back at the end to keep tender. Use fresh lemon zest for brightness. Watch heat to avoid uneven cooking or gummy texture. Risotto is best served fresh but can be reheated gently with broth or water.

Nutrition

Keywords: lemon garlic shrimp risotto, creamy risotto, easy shrimp recipe, lemon zest, garlic, Arborio rice, weeknight dinner, seafood risotto

Find it online: https://goldensimmer.com/creamy-lemon-garlic-shrimp-risotto-recipe-easy-zesty-homemade-meal/