Italian-Style Shrimp Risotto with Parmesan and Basil

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Creamy risotto cooked slowly with sautéed shrimp, Parmesan cheese, and fresh basil for an elegant yet comforting Italian dish. This Italian-inspired seafood recipe, ready in about 45 minutes, pairs arborio rice, shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups arborio rice
• 12 large, peeled and deveined shrimp
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 2, finely chopped shallots
• 3 cloves, minced garlic cloves
• 1/2 cup dry white wine
• 5 cups, kept warm chicken broth
• 3/4 cup, freshly grated Parmesan cheese
• 1/4 cup, chopped fresh basil leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 large shrimp and season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté for 2 minutes per side until pink and opaque, then remove and set aside.
2. Step 2: In a heavy-bottomed saucepan, melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add 2 finely chopped shallots and sauté for 3 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves and 1 1/2 cups arborio rice, stirring for 2 minutes until the rice is glossy and slightly toasted.
4. Step 4: Pour in 1/2 cup dry white wine and stir continuously until it is fully absorbed by the rice.
5. Step 5: Begin adding 5 cups warm chicken broth one ladle at a time, stirring frequently. Wait until each ladle is fully absorbed before adding the next. Continue for about 18-20 minutes until the rice is creamy and al dente.
6. Step 6: Stir in 3/4 cup freshly grated Parmesan cheese, 1 tsp lemon zest, and 1/4 cup chopped fresh basil leaves. Adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
7. Step 7: Gently fold the cooked shrimp back into the risotto and warm through for 1-2 minutes before serving immediately.