Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 6 cups (1.4 liters) chicken broth (low sodium preferred)
  • 2 tablespoons (30ml) olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups (300g) Arborio rice
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (60g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Sauté shrimp in olive oil with garlic and red pepper flakes (if using) until pink and cooked through. Season with salt and pepper. Set aside.
  2. In a separate pot, bring chicken broth to a simmer and keep warm.
  3. In the large pot, heat olive oil over medium heat. Sauté onion until softened, then add garlic and cook until fragrant.
  4. Add Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until translucent edges appear.
  5. Pour in white wine and cook, stirring, until absorbed.
  6. Ladle in 1 cup of warm broth at a time, stirring constantly until the liquid is absorbed before adding the next cup. Continue until the rice is creamy and al dente (tender but still firm to the bite).
  7. Stir in Parmesan cheese and butter until melted and creamy.
  8. Gently fold in the cooked shrimp.
  9. Season with salt and pepper to taste. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.