Shrimp Scampi Risotto with Asparagus Recipe


Preparation Time5 MinCooking Time35 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexAverageCuisine
DishMain Ingredient
Interest Group


 Shrimp scampi2 Pound
 Arborio rice3 Cup (48 tbs)
 Fish stock/Warm water12 Cup (192 tbs)
 Asparagus3 Cup (48 tbs), cut into 2 inch pieces
 Green peas1⁄2 Cup (8 tbs)
 Grated parmesan cheese3 Tablespoon
 Salt To Taste
 Pepper To Taste
 Basil leaves1 Tablespoon
 Lemon wedges4 (adjust quantity as needed)

Nutrition Facts

Serving size: Complete recipe

Calories 3446 Calories from Fat 572

% Daily Value*

Total Fat 64 g98.4%

Saturated Fat 27.4 g137%

Trans Fat 0 g

Cholesterol 261.9 mg

Sodium 7653.6 mg318.9%

Total Carbohydrates 582 g194.1%

Dietary Fiber 25.1 g100.5%

Sugars 57.8 g

Protein 131 g261.3%

Vitamin A 95.2% Vitamin C 130.4%

Calcium 74.1% Iron 61.3%

*Based on a 2000 Calorie diet


1. In a large sized skillet, place shrimps and sauté on a medium flame for 3 minutes each, on both sides. Remove shrimp on to another bowl and place skillet back on flame.
2. Add rice and sauté on a medium flame for 2 minutes till rice turns opaque.
3. Add 1 cup warm water and mix well. Cook on a medium flame till all moisture is absorbed. Once absorbed, add next 1 cup water.
4. Continue same procedure till all the water has been used up or up to 25 minutes and rice has absorbed the same.
5. Add remaining ingredients gradually (apart from shrimps) and mix well. Cook on a medium flame for 3 more minutes or till vegetables are tender.
6. Remove off flame, add shrimps and transfer on to a deep serving dish.

7. Serve hot, garnished with basil and lemon wedges.