Baked Garlic Shrimp with Roasted Tomato Risotto

  • Author: RebeccaBlackwell
  • Total Time: 60 minutes
  • Yield: 4 generous servings


For the roasted tomato risotto:

  • 3 cups vegetable stock
  • 1 tbsp butter
  • 1 tbsp extra-virgin olive oil
  • 1 small yellow onion, peeled and diced
  • 1 tsp minced garlic
  • 1 1/4 cup arborio rice
  • 1 cup Roasted Tomato Sauce (see note)
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 cup fresh parsley, chopped
  • 6 oz fresh mozzarella, torn into 1-inch chunks

For the baked garlic shrimp:

  • 1 1/22 pounds raw shrimp, fresh or frozen, peeled and deveined
  • 6 plum tomatoes, chopped
  • 1/2 cup extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp fresh thyme
  • 1/2 cup parsley, chopped
  • 1/4 cup dry white wine

For serving:

  • 3 cups fresh arugula
  • 1 tbsp lemon juice
  • Salt and pepper
  • 2 tbsp chives, diced


NOTE: If using frozen shrimp, get the baked shrimp in the oven before starting on the risotto. If using unfrozen shrimp, get the baked shrimp in the oven while the risotto cooks (step 4).

Make the risotto:

  1. Pour vegetable stock into a medium size saucepan and bring to a simmer. Cover and keep warm.
  2. Heat butter and olive oil in a large heavy bottom saucepan or dutch oven over medium heat. Add chopped onion and cook, stirring frequently, until the onion is soft and translucent, about 5 minutes. Add garlic and cook, stirring constantly, 1 minute longer.
  3. Add rice to the pan and cook, stirring constantly, until the grains are translucent around the edges, about 2-3 minutes.
  4. Add the vegetable broth, turn the heat to high, and bring to a boil, stirring constantly. When the liquid begins to boil, cover the pan, turn the heat to low, and maintain a gentle simmer until almost all the liquid has been absorbed, about 20-25 minutes. Lift the lid and stir 3-4 times while the risotto cooks. 
  5. Remove the lid and add the tomato sauce. Turn the heat to medium and bring back to a simmer, stirring constantly for 2-4 minutes longer until the tomato sauce has been absorbed and the mixture is creamy. Add salt and pepper to taste.
  6. Remove from the heat and add the parsley and mozzarella cheese. Give the risotto a quick stir just to incorporate the cheese, then cover and let it sit for 1 minute to allow the cheese to melt slightly. Remove the lid and stir once or twice. You want the cheese to be melty, but not totally mixed into the risotto so that there are chunks of melty, gooey cheese throughout the risotto.

Make the baked garlic shrimp:

  1. Heat the oven to 375 degrees.
  2. Combine all baked shrimp ingredients in a 9×13 baking dish. Toss to coat shrimp and tomatoes in the olive oil and lemon juice.
  3. Bake, uncovered, for 20 minutes if fresh, 40 minutes if frozen.

To serve:

  1. Wash and dry arugula. Toss with lemon juice and a few shakes of salt and pepper.
  2. Add about 1 cup of risotto on each person’s plate. Top with a handful of arugula, then spoon the shrimp and tomato mixture over the top. Sprinkle with chives and serve.


Roasted tomato sauce gives this dish a fantastic flavor boost. It’s also great to have on hand and takes very little effort to make. (Try it on Spaghetti Puttanesca and Sausage and Provolone Sandwiches.) However, you can substitute a good quality jar of prepared tomato sauce in this recipe if you’d rather not make it. I encourage you to pour the jar of sauce into a saucepan to heat it up, tasting it for seasoning and adding more salt, pepper, or fresh herbs if it’s on the bland side.