Ingredients
1 1/2 tablespoons olive oil
1 pound shrimp, medium size, peeled and deveined
Kosher salt and freshly ground black pepper to taste
4 garlic cloves, minced
1 lemon, zested and juiced
1/4 teaspoon red pepper flakes
4 shallots, finely chopped, about 1/2 cup
1 1/2 cups Arborio rice
1 (28 ounce) can
Tuttorosso® Tomato Sauce 1/2 cup dry white wine
5 cups water
1/2 cup fresh basil leaves, thinly sliced or chopped
1/2 cup heavy cream
lemon wedge, to garnish
Parmigiano-Reggiano cheese, grated, to garnish