Garlic Butter Shrimp Bites with Lemon Parmesan Risotto

Introduction:

If you’re looking for a dish that combines elegance and comfort, look no further than Garlic Butter Shrimp Bites with Lemon Parmesan Risotto. This recipe brings together succulent, garlicky shrimp bites nestled on a bed of creamy, zesty lemon parmesan risotto. The contrasting textures of the juicy shrimp and the velvety risotto create a luxurious feel that is both sophisticated and satisfying. Perfect for a cozy dinner at home or an impressive meal for guests, this dish will surely become a favorite. Packed with flavor, easy to prepare, and guaranteed to please everyone at the table, Garlic Butter Shrimp Bites with Lemon Parmesan Risotto is the ultimate comfort food with a gourmet twist.

Ingredients:

For the Garlic Butter Shrimp Bites:

• 1 lb (450g) large shrimp, peeled and deveined
• 4 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped

For the Lemon Parmesan Risotto:

• 1 cup Arborio rice
• 4 cups low-sodium chicken broth, warmed
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• ½ cup dry white wine (optional)
• 1 cup grated Parmesan cheese
• Zest and juice of 1 large lemon
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Preparation:

Step 1: Prepare the Shrimp

1. Season the Shrimp – In a large bowl, season the shrimp with smoked paprika, salt, pepper, and red pepper flakes (if using). Toss to coat evenly.
2. Sauté Garlic – In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Cook Shrimp – Add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes per side until they turn pink and opaque. Drizzle with fresh lemon juice during the last minute of cooking.
4. Finish with Butter – Add the remaining 2 tablespoons of butter to the skillet, allowing it to melt and coat the shrimp. Sprinkle with chopped parsley.
5. Remove and Keep Warm – Transfer the shrimp to a plate and cover with foil to keep warm.

Step 2: Sauté the Aromatics for the Risotto

1. Heat the Oil and Butter – In a medium saucepan, heat the olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and cook for 5 minutes until softened.
2. Add Garlic – Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Toast the Arborio Rice

1. Add Arborio Rice – Add the Arborio rice to the saucepan. Stir well to coat the rice in the butter and oil.
2. Toast the Rice – Cook for 2-3 minutes until the edges of the rice become translucent.

Step 4: Cook the Risotto

1. Deglaze with Wine – Pour in the dry white wine and stir continuously until fully absorbed by the rice.
2. Add Broth Gradually – Add 1 cup of the warmed chicken broth and stir constantly until the liquid is absorbed. Continue adding broth, 1 cup at a time, stirring frequently, until the rice is tender and creamy. This should take about 18-20 minutes.

Step 5: Finish the Risotto

1. Add Cream and Cheese – Once the rice is creamy and tender, stir in the heavy cream, grated Parmesan cheese, lemon zest, and lemon juice. Cook for another 2 minutes until everything is well combined.
2. Season – Season with salt and pepper to taste.
3. Serve Immediately – Spoon the risotto onto plates or shallow bowls and top with the garlic butter shrimp bites. Garnish with fresh herbs.

Cooking Note:

• Make sure to use Arborio rice for the risotto, as it releases more starch, creating a creamier texture.
• Stirring frequently during the addition of broth is crucial for achieving the risotto’s signature creaminess.
• Use freshly grated Parmesan cheese for the best flavor and texture.

Serving Suggestions:

• Serve this dish with a simple arugula or mixed greens salad tossed in a lemon vinaigrette.
• Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to balance the creamy richness of the risotto.
• A side of roasted asparagus or green beans would complement the meal nicely.

Tips:

1. Shrimp Cooking Tip – Avoid overcooking the shrimp by keeping an eye on them; they only need a few minutes per side. They should be pink and slightly firm when done.
2. Broth Temperature – Keep the chicken broth warm while cooking the risotto to maintain a consistent temperature and even cooking.
3. Customize the Flavor – For an extra burst of flavor, add a splash of lemon juice to the risotto right before serving.
4. Use Wine Wisely – If you prefer not to use wine, you can substitute it with an equal amount of chicken broth.
5. Don’t Rush the Risotto – Take your time with the risotto. Adding the broth slowly and stirring often will result in a perfect creamy consistency.
6. Leftovers – Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the risotto gently on the stovetop with a splash of broth to restore its creamy texture.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Nutritional Information (per serving):

• Calories: 620
• Protein: 28g
• Carbohydrates: 48g
• Fat: 35g
• Fiber: 2g
• Sodium: 960mg

Conclusion

Garlic Butter Shrimp Bites with Lemon Parmesan Risotto is a dish that balances gourmet flair with homey comfort. The bright, citrusy notes from the lemon zest lift the creamy risotto, while the garlicky shrimp provide a savory contrast. It’s a versatile dish that can be served on a busy weeknight or for

Garlic Butter Shrimp Bites with Lemon Parmesan Risotto

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

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For the Garlic Butter Shrimp Bites:

• 1 lb (450g) large shrimp, peeled and deveined
• 4 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped

For the Lemon Parmesan Risotto:

• 1 cup Arborio rice
• 4 cups low-sodium chicken broth, warmed
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• ½ cup dry white wine (optional)
• 1 cup grated Parmesan cheese
• Zest and juice of 1 large lemon
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

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Instructions

Step 1: Prepare the Shrimp

1. Season the Shrimp – In a large bowl, season the shrimp with smoked paprika, salt, pepper, and red pepper flakes (if using). Toss to coat evenly.
2. Sauté Garlic – In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Cook Shrimp – Add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes per side until they turn pink and opaque. Drizzle with fresh lemon juice during the last minute of cooking.
4. Finish with Butter – Add the remaining 2 tablespoons of butter to the skillet, allowing it to melt and coat the shrimp. Sprinkle with chopped parsley.
5. Remove and Keep Warm – Transfer the shrimp to a plate and cover with foil to keep warm.

Step 2: Sauté the Aromatics for the Risotto

1. Heat the Oil and Butter – In a medium saucepan, heat the olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and cook for 5 minutes until softened.
2. Add Garlic – Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Toast the Arborio Rice

1. Add Arborio Rice – Add the Arborio rice to the saucepan. Stir well to coat the rice in the butter and oil.
2. Toast the Rice – Cook for 2-3 minutes until the edges of the rice become translucent.

Step 4: Cook the Risotto

1. Deglaze with Wine – Pour in the dry white wine and stir continuously until fully absorbed by the rice.
2. Add Broth Gradually – Add 1 cup of the warmed chicken broth and stir constantly until the liquid is absorbed. Continue adding broth, 1 cup at a time, stirring frequently, until the rice is tender and creamy. This should take about 18-20 minutes.

Step 5: Finish the Risotto

1. Add Cream and Cheese – Once the rice is creamy and tender, stir in the heavy cream, grated Parmesan cheese, lemon zest, and lemon juice. Cook for another 2 minutes until everything is well combined.
2. Season – Season with salt and pepper to taste.
3. Serve Immediately – Spoon the risotto onto plates or shallow bowls and top with the garlic butter shrimp bites. Garnish with fresh herbs.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 620
• Sodium: 960mg
• Protein: 28g