Shrimp Scampi With Parmesan Risotto
Ingredients
Parmesan Risotto
-
5 to 6
cups
chicken stock
-
3
tablespoons
olive oil
-
½
cup
finely chopped shallots or yellow onion
-
2
cloves
garlic, minced
-
1
cup
Arborio rice
-
½
cup
dry white wine
-
4
tablespoons
butter
-
⅔
cup
grated Parmesan cheese
-
to taste
salt and freshly-cracked black pepper
Shrimp Scampi
-
3
tablespoons
butter
-
2
tablespoons
olive oil
-
½ to 1
teaspoon
red pepper flakes, to taste
-
½
white onion, finely diced
-
4
cloves
garlic, slivered or minced
-
1
pound
large shrimp, shelled and de-veined
-
½
cup
dry white wine
-
juice of two
lemons
-
to taste
salt and freshly-cracked black pepper
-
for garnish
chopped fresh flat-leaf parsley
Instructions
- Heat chicken stock in a saucepan over medium heat and keep it at a low simmer.
- In a heavy-bottomed saucepan, heat olive oil and sauté shallots until translucent, then add garlic.
- Stir in Arborio rice and cook until it makes a clicking sound, about 3 to 4 minutes.
- Add white wine to the rice and stir until absorbed.
- Ladle in ¾ cup of hot stock, stirring constantly until absorbed, then continue adding stock gradually until rice is al dente.
- Remove from heat and stir in butter and Parmesan cheese, seasoning with salt and pepper.
- In a large skillet, heat olive oil, butter, and red pepper flakes over medium heat.
- Add onions and cook until translucent, then add garlic.
- Increase heat and add shrimp in a single layer, cooking until pink and opaque.
- Add wine, lemon juice, salt, and pepper, cooking for an additional 2-3 minutes.
- Serve the shrimp scampi over the prepared Parmesan risotto.
Nutrition Facts (estimated)
Servings
2-4
Calories
600
Total fat
25g
Total carbohydrates
60g
Total protein
30g
Sodium
800mg
Cholesterol
200mg
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