• Alissa Jackson

Lemon Shrimp Risotto

This may sound like a complicated, time-consuming dinner, but honestly, it is one of my easiest. It will taste like you have slow-simmered your risotto for an hour when in reality, you can have this delicious meal on your table in 15 minutes! Adding the lemon flavors to this dish really brightens the entire meal. Your family will be amazed at your "gourmet" skills!





Make sure your shrimp are thawed completely. I typically don't remember to thaw my shrimp ahead of time, so as you can see here, I just rinse the shrimp under cool water until thawed.





Next, get your risotto cooking. Grab a large pan and add 6 Tablespoons of water. Turn your burner to medium and add three bags of TJs Asparagus Risotto. Cover and let the frozen risotto thaw and simmer, although be sure to stir periodically as it will stick.


Next, grab one more pan and add 1 Tablespoon of butter. Heat to medium heat and toss in your thawed TJs Red Argentinian Shrimp. Season the shrimp heavily with TJs Lemon Pepper Seasoning. Cook the shrimp until entirely pink. Finish the shrimp by juicing one-half of a lemon over the shrimp.





Add the shrimp to the risotto once the risotto is fully cooked and creamy. Then juice the other half of the lemon over the risotto.







Plate the risotto and if desired, sprinkle with a bit of parmesan and red pepper flakes. We like this alongside a large green salad, although broccolini would also be delicious! Enjoy!!

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