Creamy tomato and shrimp risotto. It’s super tasty, packed with delicious pan-fried shrimp and made ultra smooth with a herby cream cheese. It’s garlic-kissed, and jazzed up with puréed tomatoes and fresh basil. A perfectly cozy, delicious dinner for any night of the week. This is a meal that’s sure to become a new favorite. Extra bonus? This risotto is made in only one pan.
When shrimp, tomatoes and cream cheese are paired together, you know things are going to be good. Big bowls of comfort await.
A big, bubbling pan of risotto is one of the most satisfying things. This risotto recipe stands out from others because in addition to the usual chicken broth that’s used as cooking liquid, we also add pureed tomatoes. That means the rice absorbs that tangy, sweet tomato flavor and creates an even more flavorful dish.
What’s more, we cook the rice in the same pan where we first seared the shrimp, the juices from the shrimp infuse the dish with their wonderful taste.
This is dinner at its very best. It’s a one-pot dish simple enough for a weeknight yet just fancy enough for a casual dinner party with friends. This recipe is full of so many familiar, well-loved flavors, making it something that can easily feed a crowd without any concern that they’ll be left unsatisfied.
Let me guide you through the recipe with this step-by-step VIDEO.
Risotto is incredibly adaptable to substitutions and add-ins:
- serve this risotto with a simple lettuce salad on the side
- not a fan of shrimp? swap them for chicken or just leave them out
- add more veggies to the risotto, like cherry tomatoes, green peas, spinach or zucchini
- any leftover risotto can easily be reheated, but because of the absorbent nature of rice it takes on a different, more dense texture the next day. Just add a splash of water and give it a good stir
- although risotto is most commonly made with arborio rice, you can make a very delicious risotto with sushi rice
- if you don’t have any white wine, don’t worry, just add a splash of fresh lemon juice for some acidity
More delicious recipes, please!
- Creamy Risotto with Balsamic Mushrooms
- Cheesy Orzo with Roasted Cherry Tomatoes
- Mexican Rice Bake with Chorizo and Eggs
Calories Per Serving: 636 kcal
Creamy Tomato and Shrimp Risotto
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Calories Per Serving: 636 kcal
I am going to make this but only have ricotta in the refrigerator and no celery, but plenty of garlic,carrots and peppers Thoughts?.
I just made homemade chicken stock and tomato paste ong with fresh pureed roma’s!..i thinks it going to come out amazing.,
hi! I think ricotta will work great here, and you can just leave out the celery.
Hope you love the recipe, let me know how it turned out! Happy cooking!
I’m not an expert on the Instant Pot, but understand it works great (and reliably) on risottos. Any idea how and if your recipe could be adapted to the IP? It looks delicious!
Hi, I never tried it with this risotto, but it definitely should work. This is how to make it in the Instant Pot:
Set Instant Pot to Sauté function, add oil and melt butter. Add shrimp and cook as described in the recipe. Transfer to a plate.
Add onion, garlic and celery, cook until soft, 3 minutes.
Add rice and stir until toasted, 2 minutes.
Deglaze pot with white wine. Cook until most of wine is absorbed, then turn Sauté function off.
Add broth, puréed tomatoes and tomato paste. Place lid on Instant Pot. Set to Manual, High and set time for 5 minutes.
Turn valve to quick release. Remove lid and stir in cream cheese and basil.
Return shrimp back to the pot and set Instant Pot to sauté function, simmer for 1 minute.