Looking for the perfect ‘date night’ recipe? Then look no further! This Garlic Butter Shrimp with Asiago Risotto is easy to make, full of flavor, and guaranteed to win your date over within the first bite! Restaurant quality made right at home!

Tender, juicy garlic butter shrimp cooked to perfection and served tossed with super creamy asiago and asparagus risotto.

RESTAURANT STYLE FLAVORS

This Garlic Butter Shrimp with Asiago Risotto truly tastes like something you would order at a fancy restaurant. And it’s made at home! Ordering a shrimp risotto dish at a restaurant can be around $20 or more. Crazy, right?

Which is what makes this recipe absolutely fantastic – you can make it at home, add as many shrimps to it as you want, and save some money! I promise it will taste as though it was $20 a plate.

Many risotto recipes contain white wine. I decided to swap out the traditional white wine with additional chicken stock, but you’re more than welcome to add a splash of wine for additional flavor.

INGREDIENTS NEEDED FOR THIS RECIPE

Full recipe with directions can be found via the recipe card below. Scroll down! 🙂

• Shrimp – peeled and deveined
• Butter
• Arborio risotto rice
• Unsalted chicken stock (or vegetable)
• Mascarpone
• Asiago cheese, freshly grated
• Veggies: garlic, asparagus, red bell pepper, yellow onion
• Freshly chopped parsley

HOW TO COOK THE PERFECT RISOTTO

The end result of this recipe should be loose and creamy, with a touch on the liquid side. Pasta and rice have a tendency to thicken up as they sit, as they will absorb the liquid in a dish. To adjust this, simply add more stock and gently mix it in. You don’t want it to be thick and sticking to your spoon. So plan on having 5 1/2 – 6 cups of stock.

1. Use warm stock. It is best to keep stock simmering on low while you added it to the rice ladle after ladle.
2. Slowly incorporate the stock. Add it slowly, one ladle at a time. Allow the rice to absorb the stock before adding another ladle each time.
3. Texture should be al dente. It is ideal to have tender, yet firm, rice. 
4. Patience is key. Although it is a slow, simmering process, it is best to cook this dish slowly. Cook on medium to medium-low. It’s a labor of love, but the whole cooking process takes 30 minutes or less and is well worth the time invested.
5. Continuously stir. It will be ok if you have to step away from the pan for a minute, but be sure to continuously stir this dish as it cooks so that it can cook evenly.

TIPS AND SWAPS:

• STOCK: You can use chicken or vegetable stock. Broth will work, too, but the stock will give the risotto more of a bold flavor.
• SODIUM: Add salt – to taste. Keep in mind, shrimp is naturally salty – especially if you buy frozen. Cheese, butter, and stock also contain salt. To keep the sodium down, I recommend using unsalted or low-sodium stock, as well as unsalted butter.
• RICE: Look for the box that says ‘Italian Arborio Risotto Rice’ or worded along those lines. If you don’t have or cannot find arborio rice, you can swap with basmati, carnaroli or sushi rice. The results will not be the same and I have not tried this recipe with a arborio rice alternative.
• MEAT: If you’re not a fan of shrimp, you can absolutely swap the meat for chicken breast. I recommend slicing the chicken into bite-size pieces and cooking as you would the shrimp. Cooking times may vary depending on the size of the chicken bites.
• VEGGIES: Great alternatives are: chopped spinach, peas, broccoli (finely chopped), mushrooms, tomatoes, etc. Get creative!
• REHEATING: When reheating, I recommend adding additional stock or water to loosen the rice. The dish will thicken as it sits in the fridge.

MORE AMAZING RECIPES TO TRY

1. Garlic Beef and Ramen Stir Fry
2. Garlic Butter Steak and Potatoes
3. Crispy Firecracker Cauliflower Bites
4. Thai Red Curry Chicken Zoodle Soup
5. Instant Pot Chicken and Mushroom Tetrazzini

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Garlic Butter Shrimp with Asiago Risotto

4.80 from 5 votes

Restaurant style risotto that will wow not only you, but your family! Comes together with a labor of love, but easily in one pan. Tender, juicy garlic butter shrimp served with creamy, flavorful risotto. Perfect for date night!

Print Recipe Rate Recipe

Course: Main Course

Cuisine: American

Keyword: Garlic Butter, Garlic Butter Shrimp with Asiago Risotto, Risotto

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 - 6 servings

Calories: 499kcal

Author: Samantha Buckner

Ingredients:

Shrimp:

• ▢ 1 lb large shrimp, (peeled and deveined)
• ▢ 1 tbsp unsalted butter
• ▢ 2 cloves garlic, (minced)

Risotto:

• ▢ 1 tbsp unsalted butter
• ▢ 1 1/2 cups arborio risotto rice
• ▢ 5 1/2 - 6 cups unsalted chicken stock, (or broth)
• ▢ 2 tbsp mascarpone, (softened)
• ▢ 1/3 cup asiago cheese, (freshly grated)
• ▢ 1/2 lb asparagus, (ends trimmed and chopped into bite size pieces )
• ▢ 1 red bell pepper, (chopped)
• ▢ 1 small yellow onion, (finely chopped)
• ▢ salt, (to taste and if needed)

Garnishments:

• ▢ freshly chopped parsley
• ▢ freshly grated asiago cheese

Instructions:

• Bring stock to a boil in a medium sauce and immediately lower to a simmer to keep warm.
• Place a large nonstick pan with 1 tablespoon butter over medium heat. Once the butter has melted, add the minced garlic and cook 30 seconds. 
• Add shrimp and cook 2-3 minutes per side. Remove from pan to a plate and cover to keep warm.
• Add 1 tablespoon of butter to the pan. Once melted, add the chopped peppers and onions. Sauté until the onion is translucent, approximately 4 minutes.
• Add rice to the pan and stir so the rice is coated with butter and mixed in with the peppers and onion. Continue to sauté for 1 minute.
• Next, add the stock one ladle at a time. After adding one ladle, stir and allow to cook until the rice has absorbed the stock before adding another ladle. 
• Continue adding the stock one ladle at a time, stirring consistently, until you have approximately 2 cups of stock left in the pot, 15-20 minutes. Add the asparagus to the rice and gently fold in.
  
• Add 1 to 2 more ladles of stock and stir until absorbed. Reserve approximately 1 cup of stock to add in at the end.
• Add the mascarpone and asiago cheese and stir until fully melted.
• Add the shrimp to the risotto to re-warm and gently fold it in. The end result of the risotto should be al dente in texture, creamy with a touch of liquid. It's essential to taste test as it cooks. 

  Keep in mind that the rice will absorb liquid as it sits. Add 1 cup (or more, as needed) of stock to ensure the dish is loose and creamy. Not chunky and thick.
• Serve garnished with freshly chopped parsley and grated asiago cheese.

Notes:

It is important to consistently stir the rice as it cooks. The rice should reach an al dente texture. End result should be soft and creamy, not thick or stiff. Add additional stock at the end, as needed, to reach this proper consistency.

• STOCK: You can use chicken or vegetable stock. Broth will work, too, but the stock will give the risotto more of a bold flavor.
• SODIUM: Add salt - to taste. Keep in mind, shrimp is naturally salty - especially if you buy frozen. Cheese, butter, and stock also contain salt. To keep the sodium down, I recommend using unsalted or low-sodium stock, as well as unsalted butter.
• MEAT: If you're not a fan of shrimp, you can absolutely swap the meat for chicken breast. I recommend slicing the chicken into bite-size pieces and cooking as you would the shrimp. Cooking times may vary depending on the size of the chicken bites.
• REHEATING: When reheating, I recommend adding additional stock or water to loosen the rice. The dish will thicken as it sits in the fridge.

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NUTRITION:

Serving:1serving || Calories:499kcal || Carbohydrates:69g || Protein:32g || Fat:12g || Saturated Fat:7g || Polyunsaturated Fat:0g || Monounsaturated Fat:0g || Trans Fat:0g || Cholesterol:180mg || Sodium:805mg || Potassium:477mg || Fiber:2g || Sugar:4g || Vitamin A:1675IU || Vitamin C:42.9mg || Calcium:194mg || Iron:1.5mg

Disclaimer:The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂