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['A plate of Easy Shrimp Butternut Squash Risotto with vibrant colors and textures.', 'Close-up view of a creamy risotto dish featuring shrimp and spiralized butternut squash.', 'A delicious bowl of risotto topped with shrimp and fresh herbs, showcasing the ingredients clearly.', 'Juicy shrimp nestled in a colorful butternut squash risotto, garnished with parsley.']

Easy Shrimp Butternut Squash Risotto

A quick and flavorful risotto combining spiralized butternut squash and succulent shrimp for a satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

Vegetables

  • 1 medium butternut squash (peeled, spiralized)
  • 1 tablespoon tablespoon olive oil
  • 1/4 teaspoon teaspoon red pepper flakes
  • 1 large large white onion (diced)
  • salt and pepper to taste salt and pepper
  • 1 cup cup low-sodium chicken broth
  • 1/2 cup cup cooked peas
  • 1 tablespoon tablespoon extra virgin olive oil
  • 1 pound pound defrosted medium shrimp deshelled, deveined
  • 1/2 teaspoon teaspoon garlic powder
  • 1/3 cup cup grated Parmesan cheese optional
  • 2 tablespoons tablespoons freshly chopped parsley for garnish

Instructions
 

  • Pulse spiralized butternut squash in a food processor until rice-like; set aside.
  • Cook onions in olive oil until translucent, then add squash rice and cook for 2 minutes.
  • Gradually add chicken broth, stirring and reducing until tender, then stir in peas and Parmesan if using.
  • Cook shrimp in olive oil with seasonings until opaque, about 5 minutes.
  • Serve risotto topped with cooked shrimp and garnished with parsley.

Notes

For extra flavor, add a splash of white wine or a squeeze of lemon before serving.
Keyword butternut squash, Risotto, Shrimp