Tarragon Shrimp with Easiest-Ever Risotto


For a complete seafood risotto recipe in just 40 minutes, turn to this tarragon shrimp and easy risotto. If you can't find tarragon, try oregano instead.

Tarragon Shrimp with Easiest-Ever Risotto
Photo: Karla Conrad
Total Time:
40 mins


  • 1 pound fresh or frozen large shrimp in shells

  • 1 tablespoon lemon juice

  • 1 tablespoon olive oil

  • 3 cloves garlic, minced

  • 1 teaspoon dried tarragon, crushed

  • ¼ teaspoon salt

  • 1 tablespoon butter

  • cup chopped onion (1 small)

  • cup uncooked Arborio rice

  • 1 14.5 ounce can reduced-sodium chicken broth

  • 1 cup frozen peas, thawed

  • ¼ cup grated Parmesan cheese

  • Lemon wedges (optional)


  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine lemon juice, oil, garlic, tarragon, and salt. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator while you start preparing the risotto (15 to 25 minutes).

  2. For risotto, in a medium saucepan heat butter over medium heat until melted. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add rice. Cook and stir for 2 minutes more. Carefully stir in broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat. Stir in peas. Let stand about 1 minute or until heated through. (Rice should be tender but slightly firm and creamy.) Stir in Parmesan cheese.

  3. Meanwhile, cook shrimp in skillet or on grill as directed. Serve shrimp with risotto. If desired, garnish with lemon wedges.

  4. SKILLET: Heat a 12-inch skillet over medium heat. Add shrimp and marinade to skillet. Cook about 3 minutes or until shrimp are opaque, stirring frequently.

  5. GRILL: Drain shrimp, reserving marinade. Thread shrimp onto metal skewers, leaving 1/4 inch between shrimp. Brush shrimp with the reserved marinade. For a charcoal or gas grill, place kabobs on the grill rack directly over medium-high heat. Cover and grill for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling.


If desired, use 1 teaspoon dried oregano or thyme in place of the tarragon.

Nutrition Facts (per serving)

308 Calories
8g Fat
32g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 308
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 15%
Cholesterol 171mg 57%
Sodium 643mg 28%
Total Carbohydrate 32g 12%
Total Sugars 3g
Protein 27g
Vitamin C 14.6mg 73%
Calcium 145mg 11%
Iron 2.5mg 14%
Potassium 458mg 10%
Folate, total 68.7mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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