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Shrimp scampi risotto.

Shrimp Scampi Risotto with Lemon Oil (Date Night Approved)

Allie Hagerty
This Shrimp Scampi Risotto with Lemon Oil is the perfect date night at home meal! Creamy risotto finished with Parmesan and lemon, topped with sautéed shrimp and a simple lemon-oil drizzle. Bright, balanced, and perfect for a cozy two-person dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Pasta
Servings 2 servings

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.
 

Nutrition Facts

Calories: 679kcalCarbohydrates: 65gProtein: 24gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 184mgSodium: 1448mgPotassium: 266mgFiber: 2gSugar: 1gVitamin A: 662IUVitamin C: 1mgCalcium: 189mgIron: 4mg
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