Quick Risotto with Garlic Shrimp

By fuzzygroup

Ingredients

• 1.5 pounds extra large (21 to 25 per pound) shrimp, peeled and deveined
• Salt + Pepper
• 1/4 cup olive oil
• 3 garlic cloves minced
• 1/4 tsp red pepper flakes
• 1 cup arborio rice (or medium / short grain rice can be substituted)
• 4 cups low sodium chicken broth
• 2 tbsp unsalted butter
• 1/2 cup parmesan cheese

Preparation

Step 1

1. Pat shrimp dry with paper towels and season with salt + pepper. Combine shrimp, 2 tbsp oil, garlic, and pepper flakes in medium bowl. Cover with plastic wrap and refrigerate for 15 minutes.
2. Meanwhile combine rice, 3 cups broth, butter and 1/2 tsp salt in large bowl. Cover tightly with plastic and microwave until rice is nearly tender and most of liquid is absorbed -- 10 to 16 minutes.
3. Heat 1 tbsp oil in large non stick skillet over medium high heat until just smoking. Add 1/2 of shrimp and cook without moving until spotty brown on 1 side, about 1 minutes. Transfer to plate. Repeat with remaining oil and rest of shrimp. Add parcooked rice and remaining broth to now empty skillet and bring to boil. Reduce heat to low and simmer stirring constantly until rice is tender, about 5 minutes. Stir in shrimp and cook until heated through, about 2 minutes. Off heat add parmesan and parsley. Serve.