Lemony-Shrimp Risotto with Tomato Sauce

Jan 18, 2018, 01:35 AM

serious eats, rice, seafood, comfort food, easter, feast of seven fishes

Servings:

4-6

Prep time:

Cook time:

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Calories:

320

Fat:

9.0

TransFat:

Cholesterol:

120

Sodium:

1390

Carbohydrate:

Fiber:

Protein:

VitaminA:

VitaminC:

Calcium:

Iron:

Heat 1 tablespoon of olive oil in large skillet with high sides over medium-high heat until shimmering. Season shrimp with salt and pepper, then sprinkle with garlic, lemon zest, and red pepper flakes. Cook, tossing occasionally, until just beginning to turn pink and opaque, about 2 minutes. Do not cook to completion, as shrimp will continue to cook in Step 4. Transfer to a medium bowl, drizzle with lemon juice and toss to coat evenly.
Reduce heat to medium and add remaining olive oil, heating until shimmering. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add rice and 1 ½ teaspoons salt and stir to coat. Add wine and cook, stirring, until liquid is reduced by half, about 3 minutes.
Stir in Tuttorosso Tomato Sauce and half of the water. Simmer, stirring constantly, until most of the liquid has been absorbed, about 15 minutes. Stir in remaining water and continue cooking, stirring occasionally, until rice is al dente, about 15 minutes. The rice should look saucy.
Stir in reserved shrimp and allow to cook through, about 2 minutes. Finish with basil and cream. Season to taste with salt and pepper. Serve immediately, garnishing with lemon wedges and additional Parmigiano-Reggiano.

Risotto isn't just rich, creamy and satisfying - it's the kind of deceptively easy dish that's guaranteed to impress. The finishing touches to this risotto include a splash of cream, a flurry of nutty Parmigiana-Reggiano, and aromatic fresh basil.

Recipe Categories:

Seafood or Fish
Pasta
Entrees

Brand:

Tuttorosso

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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