Sautéed Shrimp Risotto with Tomato Butter Sauce

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.

• 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)

• 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

• 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