Pan-Seared Shrimp And Arugula Risotto Recipe

Name: Pan-Seared Shrimp And Arugula Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 1 pound large shrimp, peeled and deveined; 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper, divided; 1/2 cup chopped shallots; 6 garlic cloves, minced; 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice; 1/2 cup dry white wine; 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese; 2 tablespoons butter; 3 cups baby arugula; 1/2 cup thinly sliced fresh basil

Servings: persons

2 tablespoons extra-virgin olive oil, divided
1 pound large shrimp, peeled and deveined
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/2 cup chopped shallots
6 garlic cloves, minced
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/2 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons butter
3 cups baby arugula
1/2 cup thinly sliced fresh basil

1
Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
2
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 1 minute. Remove pan from heat; set aside.
3
Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Remove from heat; stir in arugula and basil.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, divided, 1 pound large shrimp, peeled and deveined, 1/2 teaspoon salt, divided, 1/4 teaspoon freshly ground black pepper, divided, and more.

Yes, Pan-Seared Shrimp And Arugula Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Shrimp And Arugula Risotto

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