Pesto Shrimp and Parmesan Risotto Recipe

Pesto Shrimp and Parmesan Risotto is a dish that brings together the luxurious silkiness of classic risotto with tender, garlicky shrimp tossed in punchy basil pesto, all crowned with juicy tomatoes and freshly grated Parmesan. It’s a bright, cheerful meal that’s as stunning to serve as it is deeply comforting to eat: creamy clouds of rice, luscious pesto-coated shrimp, and herbs that feel like a celebration of Italian flavors on your favorite weeknight or for guests.

this Recipe

Ingredients You’ll Need

Here’s the beauty of this recipe: every ingredient is chosen for maximum impact, from the creamy Arborio rice to the sweet basil pesto and the fresh pop of tomatoes. These staples work in harmony, building layers of flavor, color, and luxurious texture in every spoonful—it’s all about quality, so choose the best you can.

• Unsalted butter: The base of any good risotto, it adds richness and helps sauté your aromatics without overpowering flavor.
• Shallot or garlic (minced): Brings a gentle, aromatic warmth—pick shallot for sweetness or garlic for deeper savory notes.
• Arborio rice: Absolutely essential for Pesto Shrimp and Parmesan Risotto—its starchy coating is what makes risotto so decadently creamy.
• Dry white wine: Adds brightness and depth (swap with broth plus a splash of lemon juice if you prefer).
• Warm chicken or vegetable broth: Gradually infuses the rice with flavor as it gets perfectly tender and creamy.
• Freshly grated Parmesan cheese: Key for salty, nutty flavor and that signature rich finish.
• Salt and black pepper: Don’t overlook these; they elevate every bite.
• Truffle oil (optional): Just a drizzle makes the whole dish feel restaurant-worthy.
• Large shrimp (peeled and deveined): Mild, sweet, and pairing perfectly with pesto.
• Garlic (minced): Doubles down on the shrimp’s savoriness and complements the risotto.
• Olive oil: Keeps shrimp juicy and helps meld marinade flavors.
• Salt: Enhances and seasons the shrimp beautifully.
• Lemon zest (optional): Adds zip and freshness you’ll love with seafood.
• Basil pesto (store-bought or homemade): Essential for that herby, vibrant punch; homemade is incredible but a quality jar works!
• Tomatoes (diced): Offer juicy sweetness and gorgeous color against the green pesto.
• Fresh basil or parsley (for garnish): A finishing touch that wakes up the whole plate.

How to Make Pesto Shrimp and Parmesan Risotto

Step 1: Marinate the Shrimp

Start by tossing your shrimp in a simple but flavorful marinade of garlic, olive oil, salt, and optional lemon zest. Let this sit while you work on the risotto—the brief marinating time infuses the shrimp with brightness and lots of garlicky goodness, getting them ready to shine atop your risotto.

Step 2: Begin the Risotto Base

Melt the butter over medium heat in a wide skillet or saucepan, then add your minced shallot or garlic. Sauté gently for just a minute or two; you’re looking for softness and fragrance, not color. This gentle start will flavor your entire batch of Pesto Shrimp and Parmesan Risotto from the ground up.

Step 3: Toast the Rice

Pour in the Arborio rice and give it a steady stir, letting each grain get glossy and a tad translucent at the edges. Toasting the rice this way kickstarts the creamy risotto process and ensures those grains will absorb every last bit of flavor as you add broth.

Step 4: Add Wine and Broth Gradually

Splash in your dry white wine and let it simmer down, stirring until nearly evaporated (this step builds essential complexity). Now, patiently add the warm broth about a half cup at a time, stirring often and letting the liquid absorb before each addition. Over 20 to 25 minutes, the risotto will become irresistibly creamy and rich—a beautiful blank canvas for the toppings to come.

Step 5: Finish Risotto With Parmesan

When the rice is just tender and saucy, stir in a generous heap of freshly grated Parmesan cheese. Taste and adjust with salt and black pepper. If you’re feeling fancy, a tiny drizzle of truffle oil right now is absolute heaven. Keep it warm while you finish the shrimp.

Step 6: Cook the Pesto Shrimp

Time for the stars of the show! Quickly sauté your marinated shrimp in olive oil over medium heat until just opaque and bright pink, about 2 to 3 minutes per side. Remove the pan from the heat and toss those plump beauties with your basil pesto and diced tomatoes—the smell will be irresistible.

Step 7: Assemble and Serve

Ladle that luscious Parmesan risotto onto plates, then top with your pesto shrimp and plenty of the juicy tomato-pesto mixture. Finish with extra pesto, herbs, and a final flurry of Parmesan. Each plate of Pesto Shrimp and Parmesan Risotto is creamy, colorful, and guaranteed to impress!

How to Serve Pesto Shrimp and Parmesan Risotto

Garnishes

A sprinkling of freshly chopped basil or parsley, an extra spoonful of pesto, and a fine dusting of Parmesan make every bowl of risotto look and taste sensational. For even more wow factor, a drizzle of good olive oil or a touch of truffle oil is all you need to elevate the presentation.

Side Dishes

Serve Pesto Shrimp and Parmesan Risotto alongside a crisp green salad tossed with lemon vinaigrette, or simple roasted asparagus and blistered cherry tomatoes. Crusty toasted bread (garlic-rubbed, if you like) is perfect for scooping up every creamy bite.

Creative Ways to Present

Show off your risotto in wide, shallow bowls so the toppings can really shine. For dinner parties, try spooning the risotto into small ramekins for an appetizer-sized treat, or make it family-style with everyone digging in from a big beautiful platter. Garnish with edible flowers or microgreens for a special touch!

Make Ahead and Storage

Storing Leftovers

Leftover Pesto Shrimp and Parmesan Risotto keeps surprisingly well for a day or two in the fridge. Transfer cooled risotto and shrimp to airtight containers and store them separately if you can—that way, the shrimp stays perfectly tender and doesn’t overcook when reheated.

Freezing

While risotto is always best fresh, you can freeze portions for another night in a pinch! Cool completely, then pack into zip-top bags or tightly sealed containers. Thaw overnight in the fridge and expect the texture to be a bit softer, but all the gorgeous flavors will still be there.

Reheating

To bring back that creamy risotto perfection, reheat gently on the stovetop with a splash or two of broth or water to loosen things back up. For the shrimp, just warm them in a skillet for a minute or two—overcooking will make them rubbery, so keep an eye out. Add an extra swirl of pesto before serving for fresh flavor!

FAQs

Can I make Pesto Shrimp and Parmesan Risotto without wine?

Absolutely! If you don’t have wine on hand or prefer to skip it, just use extra broth with a squeeze of lemon juice for that needed brightness. Your risotto will still be every bit as delicious.

How do I know when my risotto is perfectly cooked?

Risotto is ready when the rice grains are tender but still have a slight bite, and the consistency is creamy—think of it as saucy, not soupy. Taste a few grains toward the end of cooking to check for doneness!

What’s the best way to serve Pesto Shrimp and Parmesan Risotto for a crowd?

For gatherings, try serving it family-style in a big, shallow platter with the shrimp and toppings arranged beautifully on top. This makes for a show-stopping centerpiece and lets everyone help themselves.

Can I use frozen shrimp?

Yes! Just make sure to thaw them completely and pat dry before marinating. Frozen shrimp are a great pantry staple and work perfectly in this recipe.

Is there a vegetarian version of this risotto?

Definitely—skip the shrimp and add roasted vegetables like asparagus, zucchini, or mushrooms instead. Use vegetable broth and proceed with all the same creamy, comforting steps for a fantastic meat-free option.

Final Thoughts

Whether you’re cooking for a special night or simply treating yourself to vibrant Italian comfort food, Pesto Shrimp and Parmesan Risotto is always a show-stopper. Give it a try, and let its creamy, herby charm win you over—you and your lucky dining companions won’t forget it!

Print