Main Dish | January 5, 2013

Creamy Shrimp Risotto

Need a one pan meal that has EVERYTHING + is done in 30 min or less? This creamy shrimp risotto is hearty, filling and so delicious. Made with jumbo shrimp, peas and parmesan it’s packed with flavor and much easier than you may think. Creamy and delicious comfort food!

An overhead shot of Creamy Shrimp Risotto in a large bowl with a spoon at the side

How to get the perfect risotto!

Risotto can be tricky to get right, but truly, unless you’re like a Gordon Ramsey psycho-prodigy in the kitchen, this will be a party in your mouth no matter what.

Creamy Shrimp Risotto in a white plate topped with green peas

The key is to constantly stir. Consider it your bicep’s friend. The Arborio rice has a high starch content, so that when it’s cooked (correctly), it results in a creamy dish without having to add much fat. But fat, we shall add. In the form of cheese. If you must, you may reduce the amount of parmesan cheese you add and it will still be fabulous.

How to Make Risotto

With risotto, you stir stir stir. Add broth about a cup at a time, and stir until it is absorbed. Then add the next cup. You’ll do this for a total of 7 cups (ish). This is me just adding the cup….

A process shot of Creamy Shrimp Risotto getting stirred into stock

then this is at the end of the cup being absorbed. On to the next cup until your rice is ‘al-dente’, or just with a little bite.

beginning stages

Add Parmesan Cheese

 The final risotto should be ‘soupier’ than your normal rice dish. On a plate, it should spread significantly, yet still keep some shape. This (and the rice texture) is how you gauge how much liquid to add, keeping in mind you will be adding cheese (which will thin it out a bit and make it more ‘spreadable’). After the rice is done, slowly add in a little of the freshly-grated parmesan cheese at a time and stir until incorporated. Continue until all of the cheese is mixed in.

A side shot of grated parmesan on a plate used for making a Creamy Shrimp Risotto

Creamy Shrimp Risotto in a large pot with peas and a wooden spoon

What can I substitute shrimp with?

Now if you have an aversion to shrimp, you can sub chicken, or go protein-less. Sometimes I actually prefer a pure risotto. Something about mouthfuls of creamy, cheesy, soft rice without interruption screams bliss at me.

How to cook perfectly tender shrimp

For tender, non-rubberized shrimp, you must only cook it for the minimal amount of time. We’re talking several minutes here, and that’s it. This means that as soon as you start to see that those little suckers are opaque and pink, they are done. Remove them from the pan and set aside.

After the risotto is done, cheese stored in return the shrimp  to the pan, and add in the peas. Season with salt to taste, then top with freshly-cracked black pepper and chives.

An overhead shot of Creamy Shrimp Risotto in an oval white bowl

Tips For Making This Creamy Shrimp Risotto;

  • You can substitute peas for asparagus or spinach
  • Try adding some fresh herbs such as basil, parsley or thyme

If you tried this Creamy Shrimp Risotto or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

5 from 1 vote
A side shot of creamy shrimp risotto
Creamy Shrimp Risotto
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

Easy and Delicious Creamy Shrimp Risotto 

Course: Main Course
Cuisine: Italian
Keyword: creamy shrimp risotto, seafood risotto
Servings: 6 large servings
Calories: 545 kcal
Author: Stephanie
  • 5 cloves garlic minced
  • 1/2 white onion diced
  • 1 T EVOO
  • 1 T butter
  • 1 pound jumbo deveined, uncooked, shell-off shrimp
  • 1 pound Arborio rice
  • 7-8 c chicken broth optional to replace 1/2-1 c liquid with white cooking wine
  • 2 c parmesan cheese freshly grated
  • 1/2 c sweet peas
  • chives to top
  1. Saute the garlic and onion in EVOO and butter over medium heat.
  2. Add in shrimp, and cook until just barely opaque and light pink.
  3. Remove shrimp from pan and set aside.
  4. Add rice to sauted garlic and onions, stir and cook for 1 minute.
  5. Reduce heat to a low simmer, and pour in 1 c broth while stirring. Continue to stir until all of the broth is absorbed.
  6. Add in remaining broth 1 c at a time, ensuring each cup is absorbed before adding the next.
  7. Rice should be 'al dente'. Slowly mix in cheese a little bit at a time, then peas, and finally shrimp. Heat for 1-2 minutes while stirring until all combined.
  8. Salt as needed, top with fresh-cracked black pepper and chives.
Recipe Notes

PRESSURE COOKER: Heat up open pressure cooker so that you can saute garlic and onion in butter and olive oil. Add shrimp, cook just until opaque and pink, only a few minutes. Remove shrimp from pot, set aside. Add rice and 8 c broth. Close lid and lock vent. Set to rice setting and cook 6 minutes, naturally release pressure. Stir rice when finished cooking, then stir in parmesan. Add shrimp and peas, season as desired.

Nutrition Facts
Creamy Shrimp Risotto
Amount Per Serving
Calories 545 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 218mg73%
Sodium 2143mg93%
Potassium 420mg12%
Carbohydrates 65g22%
Fiber 2g8%
Sugar 1g1%
Protein 34g68%
Vitamin A 410IU8%
Vitamin C 28.5mg35%
Calcium 533mg53%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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