Name: Tarragon Shrimp with Parmesan Risotto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound frozen shrimp (deveined and shelled); 1 tablespoon lemon juice; 1 tablespoon olive oil; 3 cloves garlic (minced); 2 teaspoons dried tarragon; 1 tablespoon olive oil; 1/2 onion (chopped); 3/4 cup Arborio rice; 1/4 cup dry white wine; 2 cups low-sodium chicken broth; 1 teaspoon salt; 1 teaspoon ground pepper; 1/4 cup Parmesan cheese (grated)

If you think that you can’t have risotto on Weight Watchers, you are in for a huge surprise. This tarragon shrimp with parmesan risotto is one of our new favorite recipes. Just ask Jeremy…he loved this. The tarragon shrimp are perfectly paired with this parmesan risotto and all is right in the world again after you eat this dish.

I know that this recipe will look like it’s a lot of steps, but trust me when I say that it’s really not that intense. I promise! While you are marinating the shrimp, you can get the risotto ready on the stove top. Once you pop the risotto in the oven, you can get the shrimp ready to cook (and it doesn’t take long to do so).

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I couldn’t believe how wonderful this dish was. And I call this a dish because it’s a complete meal. We ate this for a few days, so I highly recommend making it for your family. The risotto is everything you want risotto to be…it’s salty, creamy, soft and oh so tasty. The shrimp is perfectly marinated exactly like you expect it to be, and just wonderful. Just writing this up makes me want to make this again…I’m hungry all over again.

How to make this tarragon shrimp and parmesan risotto recipe:

Thaw the shrimp. To do this, place the frozen shrimp in a medium mixing bowl with a strainer inside it. Let the shrimp thaw in cold water for about 10 minutes. Drain the water and refill it again, for another 10 minutes.

Make the Risotto

Preheat the oven to 400 degrees. In an oven safe Dutch oven (I used a Le Cruset), heat 1 tablespoon olive oil to medium-high heat. Add the onion and stir until the onions are soft and translucent, about 4 minutes. Add the rice and stir to coat in the olive oil. Stir in the cooking wine and cook until the wine has evaporated, about 2 minutes. Stir in the chicken broth, salt and pepper. Bring to a boil.

Once boiling, remove from the stove. Cover and transfer to the oven. Bake for about 25 minutes.

Make the Shrimp

While the risotto is cooking, you can marinate and cook the shrimp.

Once thawed and drained, place in a large ziplock bag. Add the rest of the Shrimp ingredients. Close the bag and make sure to completely coat all the shrimp with the goodness. Marinate about 20 minutes.

In a large non-stick saute pan, place the shrimp and marinade and cook, on medium-high heat for about 5 minutes, or until fully cooked.

When the risotto is cooked, remove from the oven. Stir and add 1/2 cup of water and the Parmesan cheese. Stir to combine. To serve, place 1 cup of risotto on a plate and add 1 cup of shrimp on top.