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Shrimp Scampi Risotto

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Shrimp Scampi Risotto

Made with: TBP Premium — Raw Peeled & Deveined Tail-On White Shrimp

MAIN COURSE
Prep Time15 min
Cook Time30 min
Serves4

Garlic-lemon shrimp crowns creamy Parmesan risotto for an elevated interpretation of classic shrimp scampi.

Ingredients

  • 1 lb TBP Premium Raw PDTO Tail-On White Shrimp
  • 1 1/2 cups Arborio rice
  • 5 cups warm chicken or vegetable broth
  • 1 small shallot, minced
  • 4 garlic cloves, minced
  • 1/2 cup grated Parmesan
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 lemon
  • 2 tbsp chopped parsley

Preparation

  1. 1Saute shallot in 1 tbsp butter until soft. Add Arborio rice and toast for 1 minute.
  2. 2Add warm broth gradually, stirring between additions until the rice is creamy and al dente.
  3. 3Meanwhile, sear shrimp in olive oil. Add garlic and 1 tbsp butter, then finish with lemon juice.
  4. 4Stir Parmesan and remaining butter into risotto. Plate and arrange scampi shrimp over top. Garnish with parsley and lemon zest.

💡 Chef's Tip

Cook the shrimp separately and place it on the risotto at service so both components retain their ideal texture.