Shrimp Scampi Risotto Recipe with Lemon Oil (One Pot)
Meet your new date-night flex: a Shrimp Scampi Risotto recipe that delivers glossy, creamy risotto and garlicky sautéed shrimp in a fraction of the time. No restaurant, no drama! We toast arborio rice, splash in dry white wine, and work in hot stock until the grains of rice go perfectly al dente, then finish with lemon juice and Parmesan cheese for that dreamy, creamy texture. Spoon on the shrimp, drizzle lemon oil, and bon appétit.
Craving more risotto recipes that turn into delicious dinners? Try my Sage Risotto, where brown butter and crisped sage leaves bring cozy, herby depth. Go green with Kale Risotto—stir ribbons of kale in at the end with extra lemon zest for brightness. My Cacio e Pepe Risotto leans pepper-forward with a shower of Pecorino for a cheesy risotto that still tastes light. And the Tomato & Mascarpone Risotto folds in jammy, burst tomatoes and a touch of mascarpone for a silky, tangy finish. You’ll love all of my risotto dishes, especially my risotto cakes!
Recipe Highlights: Shrimp Scampi Risotto
- Inspiration — Coastal Italian comfort: Classic shrimp scampi meets top risotto technique: olive oil, cloves garlic, dry white wine, and lemon—folded into a creamy risotto base.
- Best Served For — Date night (or treat-yourself Tuesday): Two generous bowls, minimal dishes, maximum payoff. Easy dinners that still feel special.
- Layered lemon: Lemon juice in the pan, zest in the rice, and a final lemon-oil drizzle = bright, balanced, restaurant-level finish.
- Technique over fuss: Keep stock at a low simmer, add a ladle at a time, and stir often—the cooking process builds that creamy consistency without a cream base.
Ingredients Notes
- Shrimp: Use large, peeled, deveined shrimp for even cooking. Pat very dry, season with kosher salt and black pepper, and sear over medium heat just until opaque (the shrimp reaches doneness fast); pull early so it stays tender when folded back into the creamy risotto.
- Arborio rice: Short-grain white rice that releases starch as you stir. Toast briefly over medium heat to “massage” the grains and develop flavor before adding wine.
- Dry white wine: Deglazes the pan after the shrimp mixture; cook it down until mostly absorbed—this sets the backbone of acidity so the lemon can shine.
- Unsalted butter + olive oil: The olive oil brings fruitiness; butter adds body. Use unsalted butter so you control kosher salt levels.
- Chicken stock (or seafood stock): Hot stock is non-negotiable. Keep it steaming, not boiling, so absorption stays steady and the grains cook evenly.
- Lemon (zest + juice): Zest goes in at the end for aroma; lemon juice balances the richness without curdling anything.
Suggested Ingredient Substitutions and Additions
- Swap the shrimp → Scallops (quick-seared) or lump crab folded in off heat.
- Herb switch-up → Basil or tarragon instead of parsley for a softer, anise-y vibe.
- Cheese lane → Sub Pecorino Romano for a saltier, pepper-friendly finish (hello, cacio-energy).
- Add-ins → Charred corn, blistered cherry tomatoes, or a handful of baby spinach wilted in the last minute for color and great flavors. You could even add yellow onion!
How to Make Shrimp Scampi Risotto
- Warm the stock: In a medium saucepan, keep 3 cups stock at a gentle simmer over low heat.
2. Cook the shrimp: In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add ½ pound shrimp, season with salt and pepper, and cook until just pink, about 2–3 minutes per side. Remove shrimp from pan and set aside.
3. Toast the rice: To the same pan, add ¾ cup Arborio rice. Stir to coat in the garlicky butter and oil for 1–2 minutes until slightly translucent at the edges.
4. Deglaze with wine: Pour in ½ cup white wine and stir until mostly absorbed.
5. Build the risotto: Add one ladleful of warm stock at a time, stirring often and allowing liquid to absorb before adding more. Continue until rice is al dente and creamy, about 18–20 minutes.
6. Finish the risotto: Stir in the remaining 1 tablespoon butter, ¼ cup Parmesan, half the lemon zest, and the juice of ½ lemon. Season with ½ teaspoon salt and ¼ teaspoon pepper. Gently fold in the cooked shrimp.
7. Make the lemon oil drizzle: In a small bowl, combine 1 tablespoon olive oil with the remaining lemon zest.
8. Serve: Divide risotto between two plates. Spoon shrimp on top, drizzle with the lemon oil, and finish with chopped parsley. Serve immediately.
Expert Tips From My Kitchen
- Heat control: Keep the stock at a low simmer and the pan over medium heat—too hot and the rice cooks outside-in.
- Wine timing: Reduce the dry white wine until you see the pan trails when you stir; then start ladling stock.
- Al dente check: Taste at the 15–20 minutes mark; the center should have a tiny bite but sit in a creamy sauce that softly spreads on the plate.
- Season in layers: Salt the shrimp lightly, then adjust the risotto at the end after Parmesan goes in (cheese adds salt).
- Shrimp insurance: Pull shrimp at just-opaque; they’ll warm through when folded back in, avoiding overcooked curls.
- Finish like a pro: Off heat, stir in butter and cheese vigorously to emulsify for glossy, creamy texture!
Serving Suggestions
- Wine pairing: Pour a crisp Vermentino or Sauvignon Blanc—high acid loves lemon and garlic.
- Make it special: Add a side of arugula tossed with olive oil and lemon, or serve with warm herb focaccia for swiping the pan.
- Garnish: Extra lemon oil, cracked black pepper, and a little more Parmesan cheese at the table.
- For a crowd: Double the risotto in a wide sauté pan to keep cooking time even; sear shrimp in batches.
Storage and Reheating
- Fridge: Store risotto and shrimp separately in airtight containers up to 2 days.
- Reheat risotto: Loosen with a splash of chicken broth over low heat, stirring until creamy again; finish with a pinch of salt and lemon juice.
- Reheat shrimp: Warm gently in a hot pan for 30–60 seconds or nestle into the hot risotto right before serving.
- Freezer: Not recommended—rice texture suffers.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Shrimp Scampi Risotto with Lemon Oil (Date Night Approved)
Equipment
- Medium saucepan
- Large skillet or sauté pan
- wooden spoon
- ladle
- Microplane zester
Ingredients
Shrimp Scampi Risotto
- 3 cups chicken or seafood stock
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2 garlic cloves minced
- ½ pound large shrimp peeled and deveined
- ¾ cup Arborio rice
- ½ cup dry white wine
- Zest of half lemon
- Juice of ½ lemon
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped parsley
Lemon Oil Drizzle
- 1 tablespoon olive oil
- Zest of half a lemon
Instructions
- In a medium saucepan, keep 3 cups stock at a gentle simmer over low heat.
- In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add ½ pound shrimp, season with salt and pepper, and cook until just pink, about 2–3 minutes per side. Remove shrimp from pan and set aside.
- To the same pan, add ¾ cup Arborio rice. Stir to coat in the garlicky butter and oil for 1–2 minutes until slightly translucent at the edges.
- Pour in ½ cup white wine and stir until mostly absorbed.
- Add one ladleful of warm stock at a time, stirring often and allowing liquid to absorb before adding more. Continue until rice is al dente and creamy, about 18–20 minutes.
- Stir in the remaining 1 tablespoon butter, ¼ cup Parmesan, half the lemon zest, and the juice of ½ lemon. Season with ½ teaspoon salt and ¼ teaspoon pepper. Gently fold in the cooked shrimp.
- In a small bowl, combine 1 tablespoon olive oil with the remaining lemon zest.
- Divide risotto between two plates. Spoon shrimp on top, drizzle with the lemon oil, and finish with chopped parsley.
- Serve immediately.
Notes
Expert Tips From My Kitchen
- Keep the stock hot at a low simmer; cold stock stalls the cooking process.
- Aim for al dente: creamy risotto that softly spreads on the plate with a tiny bite at the center.
- Finish off heat with butter and Parmesan to emulsify for that glossy, creamy consistency.
- Use a wide sauté pan for even evaporation and steadier cooking time.