Pesto Shrimp and Parmesan Risotto Recipe
Let’s talk about a dish that sparkles on the dinner table: Pesto Shrimp and Parmesan Risotto. Imagine tender shrimp nestled into a creamy, dreamy risotto swirled with basil pesto and finished with a generous shower of Parmesan — it’s a vibrant Italian-inspired meal that feels both comfortingly familiar and impossibly fresh. Every spoonful delivers a luscious combination of flavors and textures, from the rich, cheesy rice to the juicy shrimp and zingy notes of lemon and basil. Whether you’re cooking to impress or just treating yourself, this is the kind of recipe that always brings joy to every bite.
Ingredients You’ll Need
Gathering the ingredients for Pesto Shrimp and Parmesan Risotto is refreshingly straightforward. Each component plays a starring role, balancing color, creaminess, and robust flavor so every bite feels complete and satisfying. Here’s what you’ll need and why you shouldn’t skip a single one:
- Olive oil: Helps soften onions and adds a fruity depth to the dish.
- Butter: Brings richness to the risotto base and a silky sheen to each bite.
- Onion: Provides a sweet, aromatic backbone to the risotto’s flavor.
- Garlic: Gives subtle, irresistible warmth that blossoms as it cooks.
- Arborio rice: Essential for risotto; these short, starchy grains create that classic creamy texture.
- Dry white wine: Adds a bright acidity that balances the richness and brings out all those savory notes.
- Chicken or vegetable broth: Gradually absorbs into the rice to create a luscious, flavorful base.
- Large shrimp: Star of the show; choose peeled and deveined shrimp for ease and tender texture.
- Salt and black pepper: Simple seasonings that bring everything together perfectly.
- Prepared basil pesto: This is where all the herby magic and vibrant color comes from, whether homemade or store-bought.
- Grated Parmesan cheese: Delivers creaminess and that savory, umami kick you expect from great risotto.
- Lemon juice: Wakes up the whole dish with a bright, fresh finish.
- Chopped fresh basil: For an aromatic, colorful garnish that hints at the flavors within.
How to Make Pesto Shrimp and Parmesan Risotto
Step 1: Sauté the Aromatics
Start by heating the olive oil and butter in a large skillet or saucepan over medium heat. Add the chopped onion, stirring regularly for about 3 to 4 minutes until it turns soft and translucent. Sprinkle in the minced garlic and cook for another minute or so; your kitchen should already smell amazing at this point, promising the deliciousness ahead.
Step 2: Toast the Rice
Pour in the Arborio rice, stirring gently to coat every grain with the buttery, garlicky goodness. Let it cook for 1 to 2 minutes until the edges of the rice become just slightly translucent, which helps develop a nutty flavor base and gets the rice ready to soak up all the liquid magic to come.
Step 3: Deglaze with White Wine
Now for the splash of white wine. Pour it into the pan and let it bubble, scraping up any caramelized bits from the bottom. Stir occasionally until the wine is almost completely absorbed into the rice, infusing it with brightness and balancing richness in every spoonful.
Step 4: Craft the Creamy Risotto
Begin adding the warm broth a ladle at a time, stirring gently and consistently. Allow each addition to fully absorb before adding the next. This slow, mindful process is what transforms the Arborio rice into luscious, creamy risotto. Continue this way, patiently, for about 18 to 20 minutes, or until the rice is tender yet gently al dente.
Step 5: Cook the Shrimp
While your risotto simmers away, season the shrimp with salt and black pepper. In a separate skillet, sauté them over medium heat for 2 to 3 minutes per side, just until they turn pink and opaque. This keeps them juicy and tender, making sure they’ll be a perfect partner to our creamy risotto.
Step 6: Stir in Pesto, Parmesan, and Lemon
Once the risotto is ready, stir in the basil pesto, grated Parmesan cheese, and a squeeze of lemon juice. Don’t rush this step: watch as the risotto turns a gorgeous green and basks in the irresistible scent of cheese and basil. Then, gently fold in those plump, perfectly cooked shrimp.
Step 7: Garnish and Serve
Spoon the hot risotto into warm bowls and shower each serving with fresh chopped basil. The dish is irresistibly creamy, impossibly fragrant, and ready to win you over right from the first bite.
How to Serve Pesto Shrimp and Parmesan Risotto
Garnishes
Garnishing this risotto is where you get to play with color and freshness. A scatter of chopped fresh basil or a few delicate basil leaves makes a beautiful statement against the vibrant green of the Pesto Shrimp and Parmesan Risotto. You can also add a final dusting of Parmesan, a drizzle of extra virgin olive oil, or a quick squeeze of lemon to bring brightness to each bowl.
Side Dishes
Because Pesto Shrimp and Parmesan Risotto is so luscious and complete on its own, simple sides work best. Think crusty Italian bread for swiping up every last creamy bit, a crisp green salad with lemon vinaigrette, or oven-roasted asparagus. Each side accentuates the comfort and elegance of the main dish without overshadowing it.
Creative Ways to Present
Serve your risotto in shallow pasta bowls for an upscale touch, or pile individual portions inside roasted bell pepper halves for a playful, edible presentation. For dinner parties, small ramekins or tasting spoons create dazzling appetizers, letting guests get a taste of all the flavors Pesto Shrimp and Parmesan Risotto has to offer.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra Pesto Shrimp and Parmesan Risotto, store it in an airtight container in the refrigerator for up to three days. The flavors continue to deepen as it rests, making it almost as irresistible the next day as it was fresh.
Freezing
While risotto is best enjoyed fresh, you can freeze leftovers if needed. Transfer the cooled Pesto Shrimp and Parmesan Risotto to a freezer-safe container. Be aware that the rice may lose some of its creamy texture upon thawing, but a gentle reheat with a splash of broth helps bring it back to life.
Reheating
For the most luscious results, reheat your risotto gently over the stove with a splash of broth or water to loosen the texture. Stir continually until it’s steamy and creamy once again. Avoid microwaving the shrimp, which can turn rubbery — if possible, warm the risotto first and then gently fold in the shrimp at the end.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking. This ensures they sauté quickly and develop that lovely tender bite we want in Pesto Shrimp and Parmesan Risotto.
What type Main Course
A dry white wine such as Pinot Grigio, Sauvignon Blanc, or even a crisp Chardonnay works beautifully. They add acidity and depth without overpowering the delicate flavor of the shrimp or basil pesto.
Is homemade pesto better than store-bought?
While homemade basil pesto can offer brighter, fresher flavors, a quality store-bought version is 100% welcome here — it keeps the recipe weeknight-friendly without sacrificing taste. If you have fresh basil to spare, making your own can be a fun way to level up this dish.
Can I make this recipe vegetarian?
Definitely! Swap the shrimp for sautéed mushrooms or roasted vegetables, and use vegetable broth instead of chicken broth. You’ll still enjoy all the herby, cheesy richness of traditional Pesto Shrimp and Parmesan Risotto, just without the seafood.
What’s the secret to super creamy risotto?
The secret is patience! Add warm broth a ladle at a time, stirring frequently. This slow absorption is what coax’s the starch from the rice, creating a creamy, luxurious risotto without any heavy cream. A final swirl of Parmesan or a pat of butter adds extra richness.
Final Thoughts
If you’re craving something that tastes as if you spent hours in the kitchen but only takes a little time and love, Pesto Shrimp and Parmesan Risotto is your answer. Every forkful is a little celebration of creamy rice, succulent shrimp, and all the best flavors of basil and Parmesan. Give this recipe a try — I can’t wait for you to share the joy at your own table!
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Pesto Shrimp and Parmesan Risotto Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of Pesto Shrimp and Parmesan Risotto, a flavorful Italian-inspired dish that combines the richness of risotto with the freshness of basil pesto and succulent shrimp.
Ingredients
Main Ingredients:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 cups warm chicken or vegetable broth
For Shrimp:
- ¾ lb large shrimp (peeled and deveined)
- ½ tsp salt
- ¼ tsp black pepper
Finishing Touches:
- ⅓ cup prepared basil pesto
- ½ cup grated Parmesan cheese
- juice of ½ lemon
- chopped fresh basil for garnish
Instructions
- Sauté Aromatics: Heat olive oil and butter, sauté onion until soft, add garlic and Arborio rice, toast lightly.
- Deglaze and Simmer: Pour in white wine, stir until absorbed, add broth gradually while stirring, until creamy and tender.
- Cook Shrimp: Season and sauté shrimp until pink and cooked through.
- Finish Risotto: Stir in pesto, Parmesan, and lemon juice. Fold in cooked shrimp.
- Serve: Garnish with fresh basil and serve warm.
Notes
- Use homemade or store-bought pesto.
- For extra richness, consider adding a splash of cream or a pat of butter at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 480
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
