This restaurant-quality Shrimp Risotto delivers rich, velvety creaminess with a surprisingly easy oven-baked method that guarantees perfect results every time—no constant stirring required. Tender, pan-seared shrimp are seasoned to perfection and paired with buttery Arborio rice, caramelized shallots, sun-dried tomatoes, Parmesan cheese, and fresh herbs for deep, luxurious flavor in every bite.
If risotto has ever felt intimidating, this recipe changes everything. The oven does most of the work, making this dish foolproof, forgiving, and stress-free, while still tasting just as indulgent as a classic stovetop version. The result is a creamy, savory risotto with a silky texture and shrimp that stay juicy—never rubbery.
This shrimp risotto is perfect for special occasions or weeknight dinners when you want something impressive without the effort of restaurant cooking. Whether you’re serving it for date night, family dinner, or entertaining guests, it’s guaranteed to steal the spotlight.
Why You’ll Love This Shrimp Risotto
- No babysitting required thanks to the oven-baked method
- Ultra-creamy texture without overcooking or mushiness
- Perfectly seared shrimp with bold seasoning
- Restaurant-worthy flavor using simple ingredients
- Customizable with veggies, herbs, or extra cream
- Reheats beautifully, unlike traditional rice dishes
If you love cozy, comforting risotto dishes, be sure to check out Parmesan Risotto, Mushroom Risotto, Greek Chicken Risotto, Pumpkin Risotto, or Butternut Squash Risotto next.
Shrimp Risotto (Just the Recipe)
Ingredients
Shrimp
- 1 lb large shrimp (26–30 count), peeled & deveined
- 2 tbsp oil from sun-dried tomato jar, divided
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 2 tbsp olive oil, divided
Risotto
- 2 tbsp unsalted butter
- 1 1/2 cups Arborio rice (do not rinse)
- 1 shallot, finely chopped
- 1/2 cup sun-dried tomatoes (in oil), drained & chopped
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 4 1/2 cups low-sodium chicken broth, warmed
- 1/2 tbsp dried parsley
- 3/4 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
Add at the End
- 1/2 cup additional warm chicken broth
- 3 tbsp butter, cubed
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp lemon juice
- 1/4–1/2 cup heavy cream (optional)
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Season shrimp: In a bowl, mix 1 tbsp sun-dried tomato oil, lemon juice, and shrimp seasonings. Add shrimp and toss to coat.
- Cook shrimp: Heat 1 tbsp olive oil + 1 tbsp sun-dried tomato oil in a large Dutch oven over medium-high heat. Cook shrimp in batches, about 2 minutes per side, until just opaque. Remove and set aside.
- Start risotto: Add butter to the same pot. Sauté shallots for 2 minutes. Add Arborio rice and sun-dried tomatoes; cook 3–4 minutes until rice edges look translucent.
- Add garlic & spices: Stir in garlic and red pepper flakes; cook 30 seconds.
- Add broth: Pour in 4 1/2 cups warm broth, parsley, oregano, salt, and pepper. Bring to a simmer, cover tightly, and transfer to oven.
- Bake: Bake 15–18 minutes until rice is al dente.
- Finish: Remove from oven. Stir vigorously in 1/2 cup broth, cubed butter, Parmesan, and lemon juice until creamy. Stir in heavy cream (if using) and basil.
- Serve: Top with shrimp or fold shrimp into risotto. Season with additional salt and pepper to taste.