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Shrimp Scampi Risotto
Sautéed shrimp in a white wine and garlic scampi sauce served over creamy Parmesan risotto.
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The star of this shrimp scampi risotto recipe is the garlicky, buttery white wine sauce that is ladled over the sautéed shrimp and cheesy risotto. I’ve been making this recipe for years and it’s always a hit paired with an easy caprese salad with grilled bread or table-side caesar salad with chili oil croutons. Risotto is a traditional Italian dish where starchy rice is slowly cooked in stock. It’s stirred frequently to agitate the grains of rice resulting in a creamy dish.
Risotto takes some effort and arm work. The rice is stirred frequently to draw the starch out so it becomes creamy without needing to add heaps of cheese or additional dairy. Using the warmed stock and adding it a little at a time helps keep the risotto creamy. Using cold stock will seize the starch in the grains of rice and you won’t get the desired texture. This is one of my most crowd-pleasing recipes. It can easily be doubled for a bigger group.
Why You’ll Love This Recipe
- Restaurant-worthy comfort food — creamy risotto paired with bright, garlicky shrimp scampi flavors.
- Rich but balanced — buttery and indulgent, lifted with lemon and herbs so it never feels heavy.
- Easy for entertaining — This recipe can easily be scaled up making it a great go-to for low-stress entertaining!
Key Ingredients in Shrimp Scampi Risotto
- Shrimp – I prefer to use jumbo (16/20) shrimp in this recipe. Each person gets 4 to 5 shrimp. They’re meatier and stay very tender when cooked. They’re seasoned simply with salt and pepper then sautéed and served with the garlic butter “scampi” sauce.
- Rice – Arborio rice is the most commonly used rice for making risotto. It’s an Italian short-grain, white rice with a high starch content. It can be substituted with other starchy short-grain varieties like Carnaroli or Vialone Nano if desired though Arborio is the most accessible. Don’t rinse risotto rice before cooking as you would when preparing long-grain varieties. You don’t want to lose any of that starch!
- Onion – I use yellow onion in this recipe for its mellow flavor when cooked. They are a great all-purpose cooking onion.
- Garlic – I always buy garlic bulbs and keep a bunch in my kitchen at all times. Be careful to keep an eye on garlic when sautéing it. Cooking it too long can give it a bitter taste.
- Wine – White wine is the base for the white wine and butter scampi sauce. Use a dry white wine for this recipe. It won’t overpower the dish by making it too sweet. While I will use just about any white wine in a pinch I prefer cooking with Sauvignon blanc. Never cook with a wine you wouldn’t drink!
- Chicken stock – I buy low-sodium chicken stock for cooking so that I have more control over how much salt is added to the dish and when it’s added during the cooking process. Warm the stock on the stove before adding it to the risotto. The starches can stay relaxed, resulting in a velvety risotto.
- Parmesan cheese – While it is traditionally considered blasphemy to add cheese to Italian seafood dishes, it adds a nice flavor to the risotto and enhances the creamy texture. I personally think it’s often ok to break the rules. Pecorino Romano can be used in place of Parmesan as well.
- Lemon – Garlic white wine “scampi” sauce is typically finished off with an acidic squeeze of lemon to brighten the sauce.
- Butter – As with the chicken stock I also use unsalted butter in my cooking. As a result, I have more control over the amount and when the salt is added in the cooking process.
- Herbs – I use parsley and tarragon in this recipe to both garnish and add flavor. The tarragon can easily be omitted from the recipe if needed since it can sometimes be more difficult to find.
A full ingredient list with exact amounts can be found in the recipe card below.
Tips for the best shrimp scampi risotto
- Patience! Take your time making the risotto. Don’t rush the cooking process.
- Work in batches. Cook the shrimp in batches if needed as not to overcrowd the pan. This helps the shrimp get a good golden crust on the outside.
- Less pans = less cleanup! Make the scampi sauce in the same pan you cook the shrimp! As you simmer the sauce, all the bits that get stuck to the pan add great flavor to the sauce.
- Slowly add the butter. To finish the scampi sauce, slowly add a tablespoon of butter at a time so it can emulsify and create a richer sauce.
Swaps and substitutions
- Shrimp: Use medium shrimp if needed, just reduce cooking time slightly to avoid overcooking.
- Wine: Swap white wine with additional chicken stock if you prefer to cook without alcohol.
- Red pepper: Try adding red pepper flakes for a bit of a kick in this recipe.
- Herbs: Replace parsley with basil or chives for a different fresh finish. The dried tarragon can be replaced with fresh.
- Cheese: Pecorino Romano can be used in place of Parmesan as well.
- Onion: If needed shallots can be used in place of the yellow onion.
How to make shrimp scampi risotto (Step-by-step)
Heat a medium saucepan over medium heat, add the olive oil and heat through. Add the onion, stirring occasionally, until onions are translucent and tender, about 6 minutes.
Stir in the rice, sauté in the olive oil, stirring constantly, for 30 seconds, then add ¼ cup (60g) of the chicken stock. Reduce heat to medium-low and stir constantly until all stock has been absorbed.
Continue adding the stock ¼ cup (60g) at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes.
When the risotto is al dente remove from heat and stir in Parmesan cheese. Set aside and keep warm.
Heat a large sauté pan over medium heat, add the remaining olive oil and heat through. Season the shrimp on both sides with salt and pepper and arrange in the pan, working in batches if needed.
Sauté on both sides until pink and no longer translucent, about 1½ minutes per side. Remove the shrimp from the pan and set aside on a plate.
Return the pan to medium-high heat; add the garlic and stir for 30 seconds. Stir in the wine and let reduce by a third. Add the lemon juice and stir, cooking for about 5 more minutes. Remove from the heat.
Whisk in the butter one piece at a time. Stir in parsley and tarragon. Season to taste with salt and pepper.
What to pair with shrimp scampi risotto
- Greens. To make it a more “well-rounded” meal, add some sautéed greens like broccoli rabe or kale into the risotto like this white bean and winter green risotto.
- Salad. I like to serve this recipe with a simple green salad or this arugula and endive salad.
Other Recipes to Try
If you like this shrimp scampi risotto, give these other recipes a try:
FAQ – Frequently Asked Questions
What type of rice should I use for risotto?
Use a short-grain rice like Arborio, Carnaroli, or Vialone Nano. These varieties release starch as they cook, giving risotto its signature creamy texture.
Can I use frozen shrimp?
Yes—just make sure to thaw completely and pat them dry before cooking so they sear properly and don’t dilute the dish with excess moisture.
Do I need to use white wine for shrimp scampi risotto?
White wine adds depth and acidity, but you can substitute with extra chicken stock with a splash of lemon juice for brightness if needed.
How do I know when the risotto is done cooking?
It should be creamy but still slightly al dente (a bit of bite at the center of the rice). The grains shouldn’t be mushy.
Can shrimp scampi risotto be made ahead of time?
Risotto is best served fresh, but you can prep ingredients ahead (like stock, garlic, shrimp, and aromatics). If reheating, add a bit of broth or water to loosen it up on the stove before serving.
What can I serve with shrimp scampi risotto?
It’s great with a simple green salad, roasted asparagus, or garlic bread for a complete meal.
Check out these other seafood entrées:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Shrimp Scampi Risotto
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Ingredients:
For the risotto:
- 3 tablespoons extra-virgin olive oil
- ¾ cup chopped yellow onion
- 1 cup uncooked Arborio rice
- 3 cups chicken stock, heated
- 1/3 cup grated Parmesan cheese
For the shrimp & scampi sauce:
- 3 tablespoons extra-virgin olive oil
- 1 pound jumbo shrimp, 16/20 per pound, peeled & deveined
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 6 cloves garlic, minced
- 1½ cups white wine
- 1½ tablespoons freshly squeezed lemon juice
- 8 tablespoons unsalted butter, cut into ½” pieces
- 2 tablespoons chopped flat-leaf parsley
- ½ teaspoon dried tarragon (optional)
Instructions:
For the risotto:
- Place a medium saucepan over medium heat, add the olive oil and heat through. Add the onion, stirring occasionally, until onions are translucent and tender, about 6 minutes.
- Stir in the rice, sauté in the olive oil, stirring constantly, for 30 seconds, then add ¼ cup of the chicken stock. Reduce heat to medium-low and stir constantly until all stock has been absorbed.
- Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes.
- When the risotto is al dente remove from heat and stir in Parmesan cheese. Set aside and keep warm.
For the shrimp & scampi sauce:
- Heat a large sauté pan over medium heat, add the remaining olive oil and heat through. Season the shrimp on both sides with salt and pepper and arrange in the pan, working in batches if needed.
- Sauté on both sides until pink and no longer translucent, about 1½ minutes per side. Remove the shrimp from the pan and set aside on a plate.
- Return the pan to medium-high heat; add the garlic and stir for 30 seconds. Stir in the wine and let reduce by a third. Add the lemon juice and stir, cooking for about 5 more minutes. Remove from the heat.
- Whisk in the butter one piece at a time, stirring until creamy. Stir in parsley and tarragon (if using). Season to taste with salt and pepper.
For serving:
- Ladle the risotto into warm pasta bowls then ladle scampi sauce over, dividing the shrimp evenly between the bowls.
Notes:
The dried tarragon can easily be omitted in favor of just parsley.
Nutrition:
Calories: 857kcal | Carbohydrates: 54g | Protein: 34g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 550mg | Potassium: 699mg | Fiber: 2g | Sugar: 5g | Vitamin A: 958IU | Vitamin C: 9mg | Calcium: 189mg | Iron: 4mg
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Nutritional information: Calories 735.18kcal; Total fat 38.35g; Carbs 53.15g; Sugars 4.07g; Protein 27.58g
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This dish is a perfect! I love risotto and I love scampi and together they are delicious. I followed the recipe exactly as written and I wouldn’t change a thing. Thank you for sharing this recipe!
That makes me so happy Kitty! Thank you so much for sharing!
A big hit with family and friends . Definitely will serve again. Made it exactly as written.
So happy to hear it Myrna! Thank you for sharing!
Need a head turning dish for a celebration dinner? This is it! Everyone LOVED it. The only thing I would do differently is double the recipe because everyone wanted more. 101/10 will be making this for my birthday this year.
So happy to hear it!
Wow, I made this recipe a few times and also introduced it to someone else and they also loved it. Simple, easy to make – flavours are divine.
This is one of my favorites too! Glad you enjoyed!!
Substituted chicken (vs shrimp), added tomatoes and scallions. SO FREAKING GOOD!¡
So happy to hear you enjoyed! It’s one of my favorite go-to recipes so I always love hearing when others like it as much as I do! Great subs!!
I would like to make this for Christmas Eve. I am a little scared of making risotto. Could you give me some tips on how to be successful. How much shrimp should i do for 5 people? Please advise. Would garlic bread be good with it also. I thought a nice green salad too. Please any hiints would be very appreciated. Love all you do. Robyn
Robyn, you’ve got this – truly! Risotto takes a little patience! My biggest tip is to keep your broth warm in a separate pot and add it one ladle at a time, stirring often and letting it absorb before adding more. That slow process is what creates the creamy texture.
A few other helpful tips: don’t rinse the rice, and make sure to toast it briefly in the pan with the aromatics before adding liquid — that builds flavor. Keep the risotto at a gentle simmer (not a boil), and taste as you go so you can stop cooking once it’s tender but still slightly al dente.
For the shrimp, plan on about 1½ pounds for 5 people (I always err on the side of extras just in case someone is extra hungry!). Cook them in batches so they get a nice golden crust instead of steaming.
Garlic bread would be perfect with this, and a simple green salad is a great, fresh balance (I personally love a kale salad). It’s a beautiful Christmas Eve menu – it’s going to be amazing. Thank you so much for the kind words! 💕