Best 7 Shrimp And Sun Dried Tomato Risotto With Asparagus Recipes

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Indulge in a culinary symphony with our tantalizing Shrimp and Sun-Dried Tomato Risotto with Asparagus. This delectable dish artfully combines the briny sweetness of shrimp, the vibrant tang of sun-dried tomatoes, and the delicate crunch of asparagus in a creamy, flavorful risotto. Each bite is a harmonious blend of textures and flavors, leaving you utterly captivated.

As a delightful complement to the main course, the article also presents a refreshing Asparagus and Lemon Salad, a symphony of flavors and textures that will cleanse your palate and leave you feeling invigorated. For those with a sweet tooth, the Honey-Roasted Carrots with Pistachios offer a delectable balance of sweet and savory flavors, featuring caramelized carrots adorned with crunchy pistachios.

Additionally, the article features a delectable Sun-Dried Tomato Pesto, a versatile condiment that can elevate any dish with its vibrant flavors. Whether you use it as a spread, a sauce, or a marinade, this pesto is sure to impress.

Join us on this culinary adventure as we explore the depths of flavor and create a memorable dining experience with our diverse selection of recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND SUN-DRIED TOMATO RISOTTO WITH ASPARAGUS



Shrimp and Sun-Dried Tomato Risotto With Asparagus image

Make and share this Shrimp and Sun-Dried Tomato Risotto With Asparagus recipe from Food.com.

Provided by pkhemmerich

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb large shrimp, peeled and deveined
1 lb fresh asparagus
1/2 cup sun-dried tomato, sliced
1 shallot, minced
1 garlic clove, minced
1 cup white wine
1 teaspoon olive oil
3 tablespoons butter
1 1/2 cups arborio rice
1/2 cup parmesan cheese, grated
1 teaspoon red pepper flakes
4 -5 cups shrimp broth (or vegetable broth)
1/2 lemon, juice of
salt and pepper

Steps:

  • Blanch the asparagus and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside.
  • In 3-quart skillet, add the butter, olive oil, shallot, and garlic over low-medium heat. Gently saute for 2 minutes.
  • Add arborio rice. Saute ingredients until the rice begins to turn translucent, leaving a white dot in the middle.
  • Once the rice begins to turn translucent, add the white wine and sun-dried tomatoes, then saute on medium for 2 minutes.
  • Slowly (1/4 cup at a time) add stock to the rice. Once the rice has soaked up the majority of the liquid in the skillet add more. This is a slow process, and can easily take 30 minutes (or more) to go through all the liquid. Warning: If you add too much liquid too quickly you may end up with a risotto that is not as creamy as it should be.
  • When you've reached the point where you've added 3 1/2 cups of stock to the rice, add the asparagus, parmesan cheese, and red pepper flakes.
  • Once the rice has become a nice, creamy, and tender texture (sample the rice, and it should be tender, without any crunch but still firm), add your shrimp with the last 1/4 cup of stock, and cook until shrimp are thoroughly cooked, but tender, and almost all liquid is absorbed. This should take 3-5 minutes. Also at this time, add the juice of one half of a lemon.
  • Salt and pepper to taste.

GRILLED SHRIMP WITH SUN-DRIED TOMATOES



Grilled Shrimp with Sun-Dried Tomatoes image

Provided by Food Network

Time 2h25m

Yield 12 buffet servings

Number Of Ingredients 10

2 pounds medium shrimp, shelled and butterflied
1/2 teaspoon salt and pepper
1 tablespoon finely-minced garlic
1 (2-ounce) tin flat fillets of anchovies
1 1/2 tablespoons plus 1/4 cup olive oil
2 tablespoons freshly-squeezed lemon juice
2 tablespoons toasted pine nuts
1/2 cup marinated sun-dried tomatoes, cut into large shreds
1/4 cup capers
1/2 cup torn basil leaves, firmly packed

Steps:

  • Toss shrimp with salt, 2 teaspoons of garlic and 1 1/2 tablespoons olive oil. Season with fresh ground pepper. Refrigerate for 1 hour. Prepare dressing: In the workbowl of a food processor puree anchovies, including the oil from the tin, and lemon juice. With motor running, slowly drip in 1/4 cup olive oil. Thin with 2 tablespoons cold water to make a smooth, medium-thin dressing. If it's too thick, thin with a little more water.
  • Prepare a very hot charcoal fire or preheat broiler. Grill shrimp on a fine-mesh grill over coals, turning them once. Remove them as soon as they turn opaque, 2 to 3 minutes. Or broil shrimp, turning once. Let cool to room temperature and set aside up to 1 hour. To assemble salad: In a large bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy dressing, sun-dried tomatoes, capers and basil.

SHRIMP AND TOMATO RISOTTO



Shrimp and Tomato Risotto image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 27

2 tablespoons olive oil
1/2 pound shrimp, peeled and deveined
1/4 cup heavy cream
1 cup canned tomatoes
5 cups shrimp stock, recipe follows
2 tablespoons unsalted butter, plus 2 teaspoons
1/2 cup finely minced shallots
1 cup arborio rice
1/2 cup white wine
4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chiffonade fresh basil leaves
2 tablespoons finely chopped Italian parsley leaves, plus 1/4 cup, chopped for garnish
2 tablespoons grated Parmesan
1 teaspoon minced garlic
12 shrimp, peeled and deveined
1 tablespoon olive oil
5 pounds shrimp shells, see Cook's Note*
1 bunch leeks, cleaned, white parts, chopped
2 carrots, chopped
2 onions, chopped
4 shallots, chopped
2 clove garlic, smashed
3 sprigs fresh thyme leaves
1 cup white wine
15 cups cold water
Strain, cool and refrigerate

Steps:

  • For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.
  • For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.
  • Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper. Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente.
  • Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning.
  • In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley.
  • In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.
  • Yield: 14 cups
  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes

SHRIMP WITH SUN-DRIED TOMATOES



Shrimp With Sun-Dried Tomatoes image

Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways "better than 'real' tomato flavor." In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.

Provided by Mark Bittman

Categories     seafood, appetizer, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra virgin olive oil
Several sprigs thyme
1 tablespoon minced garlic
1 cup sun-dried tomatoes, roughly chopped
2 tablespoons capers, drained if necessary
1/2 cup fish stock or dry white wine
16 to 24 large shrimp, peeled
Salt and pepper
Chopped fresh basil

Steps:

  • Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
  • Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
  • Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES



Penne with Shrimp, Asparagus, and Sun-Dried Tomatoes image

Categories     Pasta     Tomato     Vegetable     Sauté     Basil     Shrimp     Asparagus     White Wine     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup drained oil-packed sun-dried tomatoes
1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
1 1/4 pounds uncooked shrimp, peeled, deveined
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 3/4 cups canned low-salt chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
12 ounces penne pasta
3/4 cup grated Parmesan cheese

Steps:

  • Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP



Lemony Risotto With Asparagus and Shrimp image

Make and share this Lemony Risotto With Asparagus and Shrimp recipe from Food.com.

Provided by Realtor by day

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups reduced-sodium chicken broth
2 cups water
3/4 lb asparagus, trimmed and cut into 1 inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups arborio rice
1/4 cup dry white wine
3/4 lb medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan cheese
2 tablespoons chopped flat leaf parsley

Steps:

  • Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered.
  • Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
  • Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
  • Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of thick soup), about 18 minutes. There will be some left-over broth mixture.
  • Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).

SUN-DRIED TOMATO RISOTTO



Sun-Dried Tomato Risotto image

Categories     Cheese     Rice     Tomato     Side     Vegetarian     Parmesan     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 9

1 ounce sun-dried tomatoes (not packed in oil, about 10)
1 cup water
2 1/2 cups chicken broth
1 cup finely chopped onion
1 garlic clove, minced
4 tablespoons olive oil
1 cup Arborio rice (available at specialty foods shops and some supermarkets)
1/4 cup freshly grated Parmesan
finely chopped fresh parsley leaves for sprinkling the risotto if desired

Steps:

  • In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
  • Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, flavorful shrimp, sun-dried tomatoes, and asparagus.
  • Cook the risotto slowly and patiently: Risotto takes time to cook properly. Don't rush the process, or you'll end up with a mushy mess. Stir the risotto frequently and add the broth in small increments.
  • Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Add the asparagus at the end: Asparagus takes less time to cook than the shrimp, so add it towards the end of the cooking process. This will help it retain its鮮豔色彩 and texture.
  • Garnish with fresh herbs: Fresh herbs, such as basil or parsley, add a pop of flavor and color to the dish. They also make it look more appetizing.

Conclusion:

Shrimp and sun-dried tomato risotto with asparagus is a delicious and elegant dish that is perfect for a special occasion. It's easy to make, but it looks and tastes like it came from a restaurant. Follow these tips to make the perfect risotto every time.

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