A delicious one-pan Shrimp and Rice recipe using Italian arborio rice becomes an easy weeknight dinner.
Standard process when using arborio rice to make risotto requires 20 minutes of continuous stirring while adding warm stock. I generally don't mind this process as it is somewhat meditative to stir while enjoying a glass of wine. However, this quick cooking method came out wonderfully well in about the same amount of time with much less hands-on engagement. Dinner that is pretty, quick, and delicious.
Shortcut Italian Shrimp Risotto
2 tablespoons olive oil
2 small shallots, chopped (about 1/4 cup)
1 14-ounce can of whole tomatoes, drained
2 teaspoons kosher salt, divided
1 cup arborio rice
1/4 cup dry white wine
1 1/2 cups unsalted chicken broth
1/4 cup water
1-pound large shrimp, peeled and deveined (16/20)
3/4 teaspoon dried oregano
1/4 teaspoon dried red pepper flakes
3 cups fresh baby spinach
1/4 cup chopped basil
Working with a large, straight-sided pan over medium-high heat, add in the oil and heat for 30 seconds. Add in the chopped shallots, stirring for 1 minute until softened. Add in the drained tomatoes and 1 teaspoon of salt, stirring and crushing the tomatoes with a rubber spatula or wooden spoon. Cook for 2-3 minutes. Stir in the arborio rice, stirring to coat each grain, cooking for about 3 minutes until lightly toasted. Stir in the white wine, cooking until it is nearly evaporated. Add in the chicken broth, water, and 1/2 teaspoon salt, bring to a boil, then reduce the heat. Cover the pan, cooking at a low simmer for 10 minutes. The rice will not be cooked through as yet.
Season the shrimp with the remaining 1/2 teaspoon salt, oregano and pepper flakes. Place the shrimp into the pan, nestle each one-by-one into the par-cooked rice. Add in the spinach, cover and continue cooking for 7-8 minutes. The shrimp will turn pink in color still tender to the touch and the spinach will be bright green and wilted. Remove the pan from the heat, sprinkle with the chopped basil and serve.