Creamy Lemon Shrimp Risotto

A rapid version of a creamy lemon risotto, made with quick-cooking rice and tender shrimp, finished with frozen peas for a burst of color and sweetness.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.25/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound shrimp (large, peeled and deveined)
• 2 clove garlic (minced)
• 1 cup minute rice
• 3 cup chicken broth (warmed)
• 0.5 cup heavy cream
• 0.5 cup frozen peas
• 0.25 cup Parmesan cheese (grated)
• 2 tablespoon lemon juice (fresh)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
2. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
3. Stir in the minute rice and cook for 1 minute, stirring constantly, to lightly toast the grains.
4. Pour in the warmed chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 5 minutes, or according to minute rice package directions.
5. Stir in the heavy cream, frozen peas, Parmesan cheese, and fresh lemon juice. Return the cooked shrimp to the skillet.
6. Cook for 2-3 minutes more, stirring occasionally, until the sauce has slightly thickened and peas are tender. Taste and season with salt and black pepper as needed.
7. Serve immediately.

Notes

Using warmed chicken broth helps the minute rice cook more evenly and quickly.

Nutrition (per serving)

• Calories: 480
• Protein: 37.1 g
• Carbohydrates: 38.6 g
• Fat: 20.3 g
• Fiber: 2.1 g
• Sodium: 1210 mg
• Saturated Fat: 10.9 g
• Sugar: 2.2 g
• Cholesterol: 285 mg