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Garlic Shrimp over Pesto Risotto
Garlic Shrimp over Pesto Risotto

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Garlic Shrimp over Pesto Risotto

Preparation 18 minutes
Cooking time 12 minutes
Servings 2 servings


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  • 250 g shrimps
  • 140 g short grain rice
  • 30 g  Romano cheese
  • 0.5 unit bunch of basil
  • 180 ml green peas
  • 2 red tomatoes
  • 0.5 unit onion
  • 2 unit Quebec garlic cloves
  • 1 unit basil pesto
  • 1 unit vegetable broth cube
  • Olive oil
  • Salt and pepper
  • Butter


  1. Mince the basil.
  2. Cut the tomatoes into cubes.
  3. Chop the onion and the garlic.
  4. Put the broth in 3.5 cups of water.
  5. Peel the shrimp.
  6. Mix the tomatoes with the basil (or according to taste, leave the basil separated), a drizzle of oil, salt and pepper.
  7. Reserve.
  8. Heat 1 tbsp of butter in a pan over medium-high heat.
  9. Cook the shrimp 3-4 minutes.
  10. Add the garlic and cook 2 minutes.
  11. Add salt and pepper.
  12. Remove from the pan.
  13. Add the onion to the pan over medium heat.
  14. Cook 3 minutes.
  15. Add the rice and mix.
  16. Add the broth little by little by stirring constantly until the rice becomes tender and creamy.
  17. Add the shrimp, green peas, pesto and the Romano cheese.
  18. Mix.
  19. Add salt and pepper to taste.
  20. Serve the risotto and garnish with the tomato salsa and a drizzle of oil to taste.
  21. Serve each part of the meal family-style and let your children make their own plate.
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