This Garlic Shrimp Risotto is a fresh, easy take on a classic Italian dish. Creamy arborio rice is sautéed with onion and garlic, slowly cooked in hot fish stock for a silky texture, and finished with simply seasoned shrimp and a shower of Parmesan and parsley.
This recipe is adaptable — try it any time of year and swap the stock or add vegetables to suit your pantry.
Rich, creamy risotto may seem intimidating, but it’s straightforward when broken into a few steps. This garlic and shrimp risotto is great for a weeknight dinner or an easy weekend meal. With simple ingredients — arborio rice, garlic, onion, broth, Parmesan, parsley, and shrimp — you can make a restaurant-quality dish at home.
Comforting and satisfying, this shrimp risotto balances bright lemon and fresh herbs with the richness of butter or olive oil and cheese. It’s versatile: add seasonal vegetables like asparagus, peas, or mushrooms to round out the meal.
Recipe summary
- This risotto is ideal for seafood lovers, using fish or vegetable stock to cook the rice and shrimp served on top.
- It makes a complete meal when you add vegetables such as asparagus or peas; risotto also pairs well with simple salads or roasted greens.
- Making risotto at home saves money while delivering a rich, restaurant-quality dish — perfect for entertaining or a cozy night in.
Ingredients For Shrimp Risotto
Below is a concise ingredient list so you can check what you need. Exact measurements are shown in the recipe card further down.
- Olive oil, divided (or another neutral oil)
- Medium raw shrimp (use raw, not pre-cooked)
- Seasonings: smoked paprika, Italian seasoning
- Kosher salt and ground black pepper
- Yellow onion, diced (white or sweet onion works)
- Garlic cloves, fresh and minced
- Arborio rice (Carnaroli is an acceptable substitute)
- Fish broth (low-sodium) — vegetable or chicken stock can be used instead
- Parmesan cheese, freshly grated if possible
- Fresh parsley, chopped
How To Make Shrimp Risotto
- Heat 1 tablespoon of oil in a large skillet over medium heat. Arrange the shrimp in a single layer, season with smoked paprika, Italian seasoning, salt, and pepper. Cook undisturbed for about 2 minutes, flip, and cook another 1–2 minutes until pink and opaque. Transfer to a plate and set aside.
- In the same skillet, add the remaining oil and sauté the diced onion and minced garlic over medium heat for 3–4 minutes until translucent and fragrant.
- Add the arborio rice and toast it, stirring constantly, for about 1 minute so each grain is coated and slightly toasted.
- Pour in two cupfuls of hot broth and cook over medium heat, stirring frequently, until most of the liquid is absorbed.
- Continue adding the broth, one cup at a time, stirring often and waiting until the liquid is mostly absorbed before adding more.
- When the rice is plump and creamy and all the broth is incorporated, remove from heat and stir in the grated Parmesan and chopped parsley. Adjust seasoning to taste.
- Serve immediately topped with the cooked shrimp and a squeeze of lemon if desired.
What to Serve with Risotto
- Oven roasted garlic green beans or roasted asparagus
- Caprese salad or a simple mixed green salad
- Stuffed mushrooms or a side of steamed or sautéed vegetables
- Garlic naan or crusty bread to soak up the sauce
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Substitutions & Additions
- Broth: Chicken or vegetable stock adds a different depth of flavor and can be used interchangeably.
- Rice: Carnaroli is a fine substitute for Arborio; other short-grain varieties may change texture.
- Protein: Swap shrimp for sautéed chicken breast or scallops if preferred.
- Veggies: Peas, spinach, asparagus, broccoli, mushrooms, or cherry tomatoes all work well stirred in near the end.
- Cheese & herbs: Parmesan is classic; finish with basil, chives, or extra parsley for brightness.
Storing and reheating
- Store leftover risotto in an airtight container in the refrigerator for 3–5 days. If shrimp was added, consume within 2 days for best quality.
- Risotto freezes well for up to 3 months. Thaw in the refrigerator before reheating.
- When refrigerated, risotto will thicken. Reheat gently on the stovetop, stirring constantly and adding small splashes of stock or water to loosen the rice until creamy again.
Frequently asked questions
Taste the rice: it should be tender with a slight bite (al dente) and the overall texture creamy and cohesive.
No — risotto should be creamy, not sticky. Using enough hot liquid and stirring frequently releases the rice’s starches to create a smooth, velvety consistency.
Do not rinse arborio rice. The surface starch helps thicken the risotto and gives it its characteristic creaminess.
Use a flavorful broth and finish with good-quality Parmesan. Adding a protein like sautéed shrimp or grilled chicken and fresh herbs will deepen the flavor.
The key is patience: use hot stock, add it gradually, and stir often. Don’t rinse the rice and finish with cheese and fresh herbs for richness and brightness.
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If you try this recipe and enjoy it, please leave feedback in the comments and rate it. I’d love to know how you served it and any variations you tried.
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Easy Garlic Shrimp Risotto
Video
Equipment
- non stick skillet
- Sharp Chef’s knife
- cutting board
- Cheese Grater
Ingredients
- 1 1/2 tablespoons olive oil, divided
- 1 pound medium raw shrimp
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
- Kosher salt and ground black pepper, to taste
- 1 yellow onion, diced
- 3-4 garlic cloves, minced
- 1 cup arborio rice
- 4-5 cups low-sodium fish broth, hot
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the shrimp in a single layer and sprinkle with smoked paprika, Italian seasoning, salt, and pepper. Cook undisturbed for 2 minutes, then flip and cook another 1–2 minutes until pink and opaque. Set aside.
- Heat the remaining oil in the same skillet. Sauté the diced onion and minced garlic for 3–4 minutes over medium heat.
- Add the arborio rice and cook, stirring constantly, for 1 minute to toast the grains.
- Pour in two cups of hot broth and cook, stirring frequently, until most of the liquid is absorbed. Continue adding broth one cup at a time, stirring and allowing the liquid to reduce between additions.
- When the rice is plump and creamy and all the broth is absorbed, remove from heat and stir in the grated Parmesan and chopped parsley. Taste and adjust seasoning.
- Serve immediately topped with the cooked shrimp and a squeeze of lemon if desired.
Notes
- Broth: Chicken or vegetable stock can be used instead of fish broth for a different flavor profile.
- Rice: Carnaroli makes a good substitute for Arborio, though texture may vary.
- Protein: Substitute chicken or scallops if you prefer not to use shrimp.
- Veggies: Add peas, spinach, mushrooms, or asparagus for extra color and nutrition.
- Herbs: Finish with basil, chives, or extra parsley for freshness.
Nutrition
Carbohydrates: 49 g
Protein: 24 g
Fat: 10 g
Nutrition information is an approximation and should be used as a guideline.