Spicy Shrimp Scampi Risotto with Garden Fresh Peas
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4 cups reduced-sodium or no-sodium chicken broth
  • 2 tbsp. extra virgin olive oil; divided
  • 1 large, sweet, yellow onion; chopped
  • 4 cloves fresh garlic, minced or pressed
  • 1 cup risotto
  • ⅓ cup dry white wine
  • 1.5 lbs. uncooked large shrimp, peeled, deveined
  • 16 oz. peas (fresh or frozen)
  • 1 tsp. crushed red pepper (more or less depending on taste)
  • sea salt and fresh ground pepper to taste.
Instructions
  1. Warm chicken broth in a small sauce pan over medium-low heat.
  2. Heat 1 tbsp. of the olive oil in a large sauce pan over medium heat. Add onion and garlic and sauté for 3-4 minutes, or until the onion is soft and translucent.
  3. Add risotto, stir to combine and sauté for about a minutes.
  4. Add white wine and deglaze the pan, letting the wine cook down until it has reduced by about half.
  5. Add one ladle of broth, stirring frequently, until the liquid has almost absorbed.
  6. Continue with broth, one ladle at a time. Stirring frequently.
  7. While the risotto is working, heat a large skillet over medium-high heat.
  8. Add the shrimp and cook until they are bright pink and cooked through, about 4-5 minutes. Season with crushed red pepper, salt and pepper. Keep warm.
  9. When you add the last laddle of broth, also add the peas to the sauce pan.
  10. Once the risotto is finished (it will be nice and creamy), season to taste.
Recipe by Becky's Best Bites at https://beckysbestbites.com/spicy-shrimp-scampi-risotto-with-garden-fresh-peas/