Shrimp Scampi Recipe
Sautéed garlic shrimp, parmesan risotto, tomato, herbs, white wine
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Ingredients
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Shrimp Scampi
Parmesan Risotto
Tomato & Garnish
Method
Parmesan Risotto
- 1
Prepare stock
Keep the chicken or vegetable stock warm in a saucepan over low heat (do not boil). Warm stock helps the rice cook evenly.
- 2
- 3
Toast rice
Add 1 cup arborio rice to the aromatics and stir to coat the grains with fat. Cook, stirring, for 1–2 minutes until the edges of the rice look translucent but the center is still opaque.
- 4
Deglaze with wine
Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice, about 1–2 minutes.
- 5
Add stock gradually
Reduce heat to medium-low. Add 1/2 cup of the warm stock to the rice and stir frequently until almost completely absorbed. Continue adding stock, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process takes about 18–22 minutes total. Taste after about 16 minutes for doneness: rice should be al dente with a slight bite and creamy texture.
- 6
Finish risotto
When the rice is creamy and cooked (you may not need all 4 cups), remove from heat. Stir in 0.75 cup freshly grated Parmesan, 2 tbs butter, 1 tsp fresh thyme (if using), 3/4 tsp salt, and 1/4 tsp black pepper. Adjust seasoning. Cover and let rest for 2 minutes to become extra creamy. If it becomes too thick, stir in up to 2 tbs warm stock to loosen.
Shrimp Scampi
- 7
Prep shrimp
Pat the 1 lb shrimp dry with paper towels. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.
- 8
Sear shrimp
Heat a large skillet over medium-high heat. Add 1 tbsp extra-virgin olive oil and 2 tbs butter. When foaming subsides, add the shrimp in a single layer (work in two batches if necessary). Sear 1–1.5 minutes per side until pink and opaque. Remove shrimp to a plate and tent loosely to keep warm.
- 9
Make scampi sauce
Lower heat to medium. Add the remaining 4 minced garlic cloves to the skillet and cook, stirring, until fragrant (about 30 seconds) — do not brown. Add 1 cup dry white wine and 1 tsp crushed red pepper flakes. Scrape up any browned bits from the pan. Simmer for 2–3 minutes to reduce slightly.
- 10
Finish shrimp
Stir in 2 tbs butter, 2 tbs fresh lemon juice, and 1 tsp lemon zest until butter melts and sauce becomes glossy. Return the shrimp and any accumulated juices to the pan and toss to coat for 30–60 seconds just to reheat the shrimp (do not overcook). Stir in 2 tbs chopped fresh parsley and adjust seasoning with remaining salt if needed.
Tomato & Plating
- 11
Prepare tomatoes
Place 1 cup halved grape tomatoes in a small bowl and season with a pinch of salt and a drizzle of olive oil (optional). Toss gently.
- 12
Plate
Spoon a generous portion of the Parmesan risotto onto each plate (about 3/4 to 1 cup per serving). Arrange 4–6 shrimp per plate over the risotto and spoon some of the scampi sauce over the top. Scatter halved tomatoes around or on top for freshness. Garnish with 2 tbs sliced fresh basil (divided) and an extra 2 tbs grated Parmesan. Serve immediately with lemon wedges on the side if desired.