I typically try and give you all pretty quick, easy recipes but every now and then it’s worth taking the extra time to make something a little more decadent and fancy. Risotto is one of those recipes that takes a little extra time and attention, but is totally wroth it. The creamy, rich risotto is the perfect base for building this recipe and then is combined with the lighter, more tangy lemon garlic shrimp and spinach. This is a great date night recipe that is a little more romantic while still being comfort food. It does take about an hour to make this recipe, but you can make the risotto ahead of time and keep it warm and then just cook the shrimp right before you are ready to it. It also makes great leftovers if you want to just treat yourself to a nicer dinner.
Parmesan Risotto with Lemon Garlic Shrimp
Ingredients
- 4 Tbsp butter
- 1/4 cup shallots diced
- 4 cloves garlic minced
- 1 cup Arborio rice
- 1/2 cup white wine
- 3 cups chicken broth
- 3/4 cup shredded parmesan cheese
- salt and pepper
- 3/4 lb large shrimp deveined and peeled
- 2 Tbsp lemon juice
- 5 cups spinach
Instructions
- Heat a large pan over medium-high heat. If you have a dutch oven that is perfect for making this recipe. Melt 2 Tbs of the butter. While the pan is heating dice the shallot, add to pan and cook for 5 minutes unit soft.
- Add 2 cloves of minced garlic to the pan with 1 minute left of cooking the shallot. Add the arborio rice and stir until warm and starting to absorb the butter, about 2 minutes. Place the chicken broth in a small pan over medium heat to keep warm.
- Add the white wine and stir intermittently until all the liquid is absorbed. This is the key to making risotto. You will slowly add liquid a little at a time to cook the rice and absorb the liquid. Add one ladle of chicken broth at a time. Allow to gently simmer and stir every now and then so it doesn't stick to the pan. Once that liquid is absorbed repeat the process until you have added all the liquid. It takes about 4-5 minutes per ladle of broth and about 30-35 minutes total.
- Once all the liquid is absorbed season with salt and pepper. Add the parmesan cheese and stir until all melted. Cover the pan and keep on low heat to keep warm while making the shrimp.
- Heat a medium skillet over medium-high heat. You want the pan to be hot enough to sear the shrimp so take the extra time for it to completely heat up. Add 1/2 Tbs of the remaining 2 Tbs of butter to the pan. Once melted add the shrimp in a single layer. You don't want to stir the shrimp but leave where they are and then turn over in about 1.5-2 minutes. The shrimp should now be pink on that side and have a nice sear. Once all the shrimp are flipped over add the remaining butter, 2 cloves of minced garlic and lemon juice. Cook the other side of the shrimp and sauce for about 2 more minutes. Remove the shrimp form the pan and place in a bowl with the sauce. Cover with foil to keep warm.
- In the same pan you cooked the shrimp add the spinach. There should be a little sauce left in the pan so the spinach won't stick. Sautee until the spinach is fully wilted.
- Assemble the dish by placing a large spoonful of risotto in the bottom of a bowl or plate. Top with the spinach and then with 4-5 shrimp per serving. Top with extra grated parmesan cheese and parsley if preferred.
