Shrimp and Risotto
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Carlsbad Cravings · by Jen★ 5.0 (6)

Shrimp and Risotto

NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 50%
CARBS 52G43% OF CAL
1G FIBER7G SUGAR44G OTHER
FAT 20G37% OF CAL
9G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy risotto loaded with pan-seared shrimp, sun-dried tomatoes, and fresh herbs. Restaurant-quality but easy enough for weeknight dinner.

mainitalianshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 pound large shrimp (26-30 ct.), (peeled and deveined)
  • 2 tablespoons oil from sun-dried tomatoes jar, (divided)
  • 1 tablespoon lemon juice
  • 1/2 tsp EACH garlic powder, onion powder, salt
  • 1/4 tsp EACH pepper, paprika
  • 2 tablespoons olive oil, (divided)
  • 2 tablespoons unsalted butter
  • 1 1/2 cups Arborio rice, don't rinse ((DON’T USE DIFFERENT RICE))
  • 1 shallot, (chopped)
  • 1/2 cup sun-dried tomatoes, (drained, chopped)
  • 4 cloves garlic, (minced)
  • 1/4 teaspoon red pepper flakes
  • 4 1/2 cups low sodium chicken broth, (warmed)
  • 1/2 tablespoon dried parsley
  • 3/4 teaspoon salt
  • 1/2 tsp EACH dried oregano, pepper
  • 1/2 cup low sodium chicken broth
  • 3 tablespoons butter, (cubed)
  • 1/2 cup freshly shredded Parmesan cheese, (or more to taste)
  • 1/4-1/2 cup heavy cream ((may sub evaporated milk))
  • 1/4 cup fresh basil, (minced (may sub 1/2 tablespoon dried))
PREP
10M
SODIUM
1273MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.