Pesto Shrimp and Parmesan Risotto
Pesto-brushed shrimp over creamy Parmesan risotto with fresh tomatoes — a restaurant-quality dinner that comes together in 45 minutes.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4
Calories
510/serving
Difficulty
Medium
Nutrition Per Serving
Ingredients
- 1 lb jumbo shrimp
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp lemon zest
- 1 tbsp butter
- 1 clove garlic
- 1 cup arborio rice
- 0.5 cup white wine
- 3.5 cup chicken broth
- 0.5 cup Parmesan cheese
- 1 tbsp olive oil
- 0.25 cup basil pesto
- 2 whole fresh tomatoes
- 2 tbsp fresh herbs
Marinate the shrimp
Combine the shrimp with the minced garlic, a tablespoon of olive oil, salt, and lemon zest in a bowl or resealable bag. Toss to coat evenly and refrigerate while you prepare the risotto.
Start the risotto
Melt butter in a large non-stick skillet over medium heat. Add the garlic or shallot and sauté for 1 to 2 minutes until soft and fragrant. Add the arborio rice and stir to coat each grain in butter. Pour in the white wine and let it sizzle and absorb.
Build the risotto
Add the chicken broth in half-cup increments, stirring after each addition and waiting until the liquid is mostly absorbed before adding more. Continue this process for about 18 to 20 minutes until the rice is creamy and tender. Stir in the Parmesan cheese, and add a tiny drizzle of truffle oil if desired. Season with salt and pepper.
Cook the pesto shrimp
Heat the remaining tablespoon of olive oil in a separate skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2 to 3 minutes per side, depending on size. During the last minute, brush each shrimp generously with pesto.
Plate and serve
Divide the risotto among serving bowls. Top with the pesto shrimp, chopped fresh tomatoes, and a scattering of fresh herbs. Finish with a squeeze of lemon juice.
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Open in AppTips & Variations
- Keep the broth warm while making risotto — cold broth shocks the rice and slows cooking
- Brush the pesto on at the very end so it stays vibrant and doesn't burn
Frequently Asked Questions
- Can I skip the wine?
- Yes, substitute with an equal amount of chicken broth plus a squeeze of lemon juice.
- What type of pesto works best?
- Classic basil pesto is ideal. Jarred or homemade both work great.
- Can I make risotto ahead?
- Cook it to 90% done, spread on a sheet pan to cool, then reheat with a splash of broth to finish.
Recipe inspired by the original at pinchofyum.com. Ingredients and factual cooking data extracted; instructions independently written.
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