One-Pot Spicy Shrimp and Tomato Risotto

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Creamy risotto cooked in one pot with fresh tomatoes and a spicy kick from chili flakes, topped with sautéed shrimp. This Italian-inspired seafood recipe, 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.

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 medium shallot, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken broth, warmed
• 1 cup canned diced tomatoes
• 1/2 tsp red chili flakes
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.