Pan-seared shrimp and arugula Risotto

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 381.0
  • Total Fat: 13.6 g
  • Cholesterol: 154.3 mg
  • Sodium: 298.0 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 24.0 g

View full nutritional breakdown of Pan-seared shrimp and arugula Risotto calories by ingredient
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Adapted from Cooking Light 5/2010. Adapted from Cooking Light 5/2010.
Number of Servings: 5


    4 cups Homemade Chicken Stock
    2 tablespoons extra-virgin olive oil, divided
    1 pound large shrimp, peeled and deveined
    1/2 teaspoon salt, divided
    1/4 teaspoon freshly ground black pepper, divided
    1/2 cup chopped shallots
    6 garlic cloves, minced
    1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
    1/2 cup dry white wine
    1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
    2 tablespoons butter
    3 cups baby arugula
    1/2 cup thinly sliced fresh basil

    8 pounds chicken wings
    Cooking spray
    5 quarts water, divided
    4 celery stalks, cut into 3-inch pieces
    2 onions, quartered
    2 carrots, cut into 3-inch pieces
    15 parsley sprigs
    10 thyme sprigs
    3 bay leaves
    1. Preheat oven to 425.

    2. Place chicken wings on 2 jelly-roll pans coated with cooking spray. Bake wings for 1 hour or until browned. Place wings in a stockpot. Pour 1/2 quart water into each jelly-roll pan, scraping to loosen browned bits. Pour water mixture into stockpot.

    3. Add remaining 4 quarts water, celery, and remaining ingredients to stockpot. Bring to a boil. Reduce heat to low, and simmer 4 hours, skimming off and discarding foam as needed. Strain stock through a fine sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 8 hours. Skim solidified fat from surface of stock; discard fat.

    Nutritional Information
    Fat:0.7g (sat 0.2g,mono 0.2g,poly 0.2g)


Nutritional information here based on 5 servings (1 cup each)

1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 1 minute. Remove pan from heat; set aside.

3. Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Remove from heat; stir in arugula and basil.

Number of Servings: 5

Recipe submitted by SparkPeople user MASCARAK.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • I used store bought chicken stock and left out the arugula because I didn't have any....and it still turned out wonderful! My husband was VERY impressed. I even left out one tablespoon of butter at the end. My first time cooking risotto...was so goooood!! - 8/7/10

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  • Loved learning how to make chicken stock. - 6/18/10

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  • This dish is absolutely wonderful. It is impressive to serve to company too. It would be fantastic with some scallops added too. - 6/15/10

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