I already have a Shrimp Risotto recipe posted on the blog. And it’s wonderful, tried and true.
But y’all…it’s not THIS Shrimp Risotto.
Like most situations, I just can’t leave things be.
I’m constantly tweaking recipes. Sometimes out of necessity because I’m missing an ingredient or two and sometimes because I just want to change things up.
A few things like use shallots and leeks. But the big game changer was the addition of peas and heavy cream.
My usual risottos are rich and creamy just by nature of the slow cooking and constant stirring of the rice to release the starches. But this particular day, I wanted things extra decadent and added a few splashes of heavy cream at the end.
And the peas added a nice punch of freshness and texture.
It makes me happy just looking at it.
But of course, I’m even happier inhaling it. ❤
Creamy Risotto with Pan Seared Garlic Shrimp and Peas
1 pound large shrimp, peeled and deveined
2 tablespoons minced fresh garlic, divided
1 teaspoon red pepper flakes, divided
2 tablespoons fresh thyme leaves, roughly chopped
3 tablespoons olive oil, divided
1 tablespoon unsalted butter
½ cup chopped shallots
1 cup chopped leeks, white and light green parts
4-5 cups seafood stock
1 cup Aborio rice
½ cup dry white wine
1 cup frozen peas
½ cup heavy cream
⅓ cup parmesan cheese, grated or shredded
additional fresh thyme to garnish
Combine the shrimp, 1 tablespoon garlic, ½ teaspoon red pepper flakes, and 1 tablespoon thyme leaves. Season with salt, pepper and place in the refrigerator covered for 30 minutes.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the shrimp. Cook for 1-2 minutes on each side until opaque. Remove the shrimp from the skillet. Chop half of the shrimp into large chunks while leaving the other whole. Cover and set aside.
In a heavy bottomed pot, heat remaining olive oil and butter of medium heat. Add the shallots, leeks and cook until tender and translucent.
While the aromatics cook, place the stock in saucepan and bring to a low simmer. Keep the stock simmering on the back of the stove.
Once the shallots and leeks have cooked for 5-6 minutes, add in the remaining garlic, red pepper flakes and thyme. Cook for 1-2 minutes and add the rice and stir until it is well-coated and opaque. The rice may begin to slightly crackle as it lightly toasts. Pour in the wine and stir until it has nearly evaporated.
Ladle in about 1 cup of the heated stock. Cook and continue stirring the rice until it has nearly absorbed all the liquid. Add the remaining stock, about 1 cup at a time—stirring well in between each addition. Take care to allow the rice to absorb each addition of stock before adding more. You may not need all 5 cups as the risotto should be slightly firm and creamy once done. This process takes approximately 25 minutes.
When the risotto is done, pull it off the heat and stir in the heavy cream, chopped shrimp, peas and Parmesan cheese until fully incorporated. Taste and adjust with additional salt and pepper as needed. Plate each dish with a portion of the risotto topped with the remaining whole shrimp and additional thyme. Serve immediately.