Paprika Garlic Shrimp
with baked pesto and zucchini risotto
This meal feels special and looks restaurant-worthy, but we love how surprisingly simple it is to make thanks to quick-cooking shrimp and our favorite hands-off oven risotto method.
Smarts #1: We like that the spinach keeps a bright green color when stirred in after cooking, but feel free to add it before cooking if you’d like it to reduce and be more tender.
Smarts #2: Don’t season the risotto too heavily as it cooks - the pesto will likely add plenty of salt, but you can taste it before serving.
- Onions, medium - 1, diced
- Zucchini - 8 oz, grated
- Butter - 1 Tbsp
- Rice, Arborio - 1 cup
- Wine, white - 1/2 cup
- Stock, any type - 3 cups
- Baby spinach - 2 cups
- Pine nuts - 1/4 cup
- Pesto, store-bought or homemade - 1/2 cup
- Shrimp, peeled and deveined - 1 lb
- Garlic - 2 cloves, chopped
- Oil, olive - 2 Tbsp
- Salt - 1/2 tsp
- Paprika - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Black pepper - 1/4 tsp
- Lemons - 1, wedges
Shrimp - Defrost, pat dry, and season with some salt and pepper.
Garlic / Onions / Zucchini - Prep as directed. Grate zucchini and then squeeze out as much liquid as possible. Store separately. (Can be done up to 5 days ahead.)
Marinate shrimp - Combine shrimp with garlic, olive oil, salt, paprika, red pepper flakes, and black pepper. Refrigerate for 20 minutes.
Lemons - Slice into wedges.
Heat oven to 425F / 218C.
Heat an oven-safe Dutch oven over medium heat. Add butter and then onions to melted butter with a pinch of salt. Saute onions until soft, 4 to 5 minutes.
Stir rice into onions until evenly combined. Pour wine over rice and onions and simmer until most of the wine has cooked off, ~5 minutes.
Add stock and zucchini to the rice and bring to a simmer. When the liquids are simmering, cover risotto with a lid and transfer to the oven. Cook risotto until all of the liquid is absorbed and rice is tender, ~20 minutes.
When risotto is done, remove it from the oven and stir in spinach until partially wilted. Cover and set aside (the spinach will continue to wilt as it sits in the hot rice.)
While the risotto rests, heat a nonstick pan over medium-high heat. Add pine nuts and cook, stirring frequently, until golden and toasted, 3 to 4 minutes. Set aside.
Next, pour shrimp and all marinade ingredients into heated skillet. Saute until shrimp is opaque and heated through, 4 to 5 minutes.
Remove lid from risotto and stir in pesto. Taste and season with some salt and pepper, if needed.
Divide risotto between serving bowls. Spoon shrimp and cooking liquids over risotto. Finish with pine nuts on top and lemon wedges on the side (for squeezing over top). Enjoy!
Good flavors, with just a touch of heat. If you like spicy, you could double the flaked pepper. Next time I will double marinade (common with these recipes, I’m finding) to have more to pour over the finished dish.1 Helpful
Delicious, great dish with incorporated veggies that you barely notice :) could use more spices0 Helpful
This was fine. Not our favorite. The flavor profile is definitely a good fit for sea food and it just didn't quite work for us in the veggie version.0 Helpful
Genius to make risotto by oven! I cooked two strips of bacon cut into lardons in olive oil rather than butter and it really enriched the flavour. I skipped the pine nuts and roasted "sundried" tomatoes instead. I also made six servings and doubled the spinach.0 Helpful
This was quite easy and forgiving. I couldn't grate the courgettes so I just chopped then into thin pieces. I don't have a Dutch oven so I just made it on the stovetop and it went fine, didn't even require that much stirring. I used frozen spinach because I didn't have baby spinach on hand. It wasn't as flavourful as I expected but it was a satisfying meal :)0 Helpful
This was a really easy way to make risotto and the flavors were great together0 Helpful
So good! I will make this again0 Helpful