Sautéed Shrimp Risotto with Tomato Butter Sauce
![Sautéed Shrimp Risotto with Tomato Butter Sauce Sautéed Shrimp Risotto with Tomato Butter Sauce](/upload/000/u3/e/6/saut-ed-shrimp-risotto-with-tomato-butter-sauce-images-big.jpg)
This is a saucy, umami-full shrimp risotto recipe seasoned with Italian herbs, garlic, and a tomato butter sauce. The pan-seared shrimp cook separately for maximum flavor, then they’re served on top of creamy Parmesan risotto infused with a 10-minute shrimp stock. With my step-by-step directions based on a classic risotto, this is truly a date-night or restaurant-level dish you can make at home with ease.
Ingredients:
Quick shrimp broth
- Shells from one pound shrimp
- 1 stalk celery, chopped
- 2 garlic cloves, peeled and smashed with the side of a chef's knife
- 4 cups (945 ml) low-sodium chicken broth, vegetable broth or water
- 1 teaspoon kosher salt, or ½ teaspoon fine table salt
- 1 fresh thyme sprig, or small bay leaf (optional)
Shrimp
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 pound (450 g) shell-on extra-large or jumbo raw shrimp, (16-20 per pound), peeled and deveined, shells reserved for the broth
- Kosher salt and freshly ground black pepper
- 1 tablespoon (15 g) tomato paste
- 2 teaspoons grated or finely chopped garlic
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper, or adjust to your taste
- ¼ cup (60 ml) shrimp broth
- 2 tablespoons (30 g) butter
Risotto
- 2 tablespoons (30 ml) extra virgin olive oil
- ½ cup finely chopped shallot, or yellow onion
- ¼ cup (60 ml) dry white wine
- 1 cup (180 g) Arborio rice
- 3½-3¾ cups warm shrimp broth, or any light chicken or vegetable broth
- ⅓ cup freshly grated Parmesan cheese
- 2 tablespoons chopped parsley, or fresh basil
- ½ fresh lemon
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
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