One-Pot Spicy Shrimp and Tomato Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy risotto cooked in one pot with fresh tomatoes and a spicy kick from chili flakes, topped with sautéed shrimp. This italian-inspired seafood ready in about 40 minutes pairs medium shrimp, peeled and deveined, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 1 pound peeled and deveined medium shrimp and sauté for 2 minutes per side until just pink and opaque. Remove shrimp and set aside.
  2. Step 2: Add 1 tbsp olive oil to the same pan. Sauté 1 finely chopped shallot and 3 minced garlic cloves over medium heat for 2-3 minutes until softened and fragrant.
  3. Step 3: Stir in 1 1/2 cups Arborio rice and cook, stirring, for 1 minute to toast the grains.
  4. Step 4: Pour in 1/2 cup dry white wine and cook until mostly absorbed, about 2 minutes.
  5. Step 5: Add 1 cup canned diced tomatoes and 4 cups warmed chicken broth, 1/2 tsp red chili flakes, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook, stirring frequently, for 18-20 minutes until rice is creamy and tender.
  6. Step 6: Stir in 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil. Return cooked shrimp to the pan, gently folding to combine and warm through for 1-2 minutes before serving.

Frequently asked questions

How long does One-Pot Spicy Shrimp and Tomato Risotto take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Spicy Shrimp and Tomato Risotto?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in One-Pot Spicy Shrimp and Tomato Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Spicy Shrimp and Tomato Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Spicy Shrimp and Tomato Risotto?

Italian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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