Creamy Garlic Shrimp Risotto. These are probably 4 words that you didn’t think you absolutely needed in your life this week, but oh my friend…oh but you do.
You see, the thing about this recipe is that it’s the creamy, cheesy, garlic-y comfort that I think we could all use in the world right now.
Although food can’t exactly change the current circumstances of 2021 and all of it’s January glory, it can certainly help us deal with it all.
One thing that I’ve realized about myself is that I’m always busy planning for “the next thing.” As our wedding plans came to an end, I threw myself right into honeymoon planning.
Honeymoon plans turned into new home plans, to puppy plans, then Thanksgiving…Christmas. There is always something that I am planning for.
Because of this; naturally I am over here, barely 2 weeks into January, planning for Valentine’s Day. Someone tell me I’m not too crazy and it’s not too soon. Just one person, pls?
Since 2016, when Vanessa and I celebrated our first Valentine’s Day together, we have always made it a tradition to have lobster tails. Every year, without fail, I happily prance to the kitchen and get to work prepping our lobster tails so that we can feel fancy schmancy at least for one night.
To be totally honest, we both would be totally a-okay having our usual for the 6th Valentine’s Day running, but I’ve been itching to try something new for a change.
In order to keep some of our traditions alive, I decided to at least stay loyal to the seafood theme. That, my friends, is how this Creamy Garlic Shrimp Risotto was born.
I feel as if risotto is one of those great dishes that embodies versatility. You can totally whip it up for a delicious weekly family meal, or dress it up for a fancier ordeal. The steps to making this particular recipe are very simple:
- In a medium bowl, combine raw shrimp, minced garlic, parsley, salt and pepper.
- Spray saucepan with olive oil spray and place on medium-high heat. Cook shrimp until fully pink then transfer shrimp to a separate bowl/plate.
3. Add vegetable oil spread and olive oil to saucepan. Stir vegetable oil spread until fully melted. Add rice and sauté until rice is slightly browned.
4. Add wine and continue to stir frequently until majority of the wine has soaked into the rice.
5. Begin to add the chicken broth in ½ cup increments. Stir frequently and once a majority of the chicken broth has soaked into the rice, add another ½ cup. Rice should be al-dente after the last ½ cup increment has been absorbed by the rice.
6. Add the cooked shrimp to the rice with the parmesan. Stir until the parmesan has melted then remove from heat.
7. Serve and enjoy! (pro tip: this meal goes GREAT with a glass of white wine!)