Garlic Butter Shrimp With Lemon Risotto

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Juice and zest of 1 lemon
• Salt and black pepper, to taste
• Fresh herbs (like basil or thyme), for garnish

Instructions

1. In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.
2. Add the Arborio rice to the skillet, stirring constantly for about 2 minutes.
3. If using, pour in the white wine and stir until absorbed.
4. Begin adding the warm broth, one ladle at a time, stirring frequently until the rice is creamy and al dente, about 18-20 minutes.
5. In the last few minutes of cooking, stir in the lemon juice, zest, and grated Parmesan cheese. Season with salt and pepper to taste.
6. In a separate large skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes; sauté for about 1 minute.
7. Add the shrimp to the skillet and season with salt and black pepper. Cook for about 3-4 minutes until the shrimp are pink and opaque.
8. Once cooked, remove from heat and toss in the chopped parsley.

Nutrition