Creamy Tomato Shrimp and Rice
A nutrient-dense twist on a classic, this tomato and shrimp rice combines creamy Arborio rice and a luscious tomato base. Bright lemon zest and savory pecorino romano tie it all together for a dish that feels both comforting and refreshingly light.
Serves: 5
Prep Time: 5 min, Cook Time: 25 min
A satisfying meal or side that doesn't leave me dead on the counch after dinner.
This creamy tomato and shrimp rice is one of my go-to meals when I want something that feels indulgent but actually leaves me energized, not wiped out. The velvety tomato base and tender shrimp come together with fresh lemon zest for a dish that’s rich, bright, and totally satisfying.
I love that it’s easy to make with whole ingredients and feels special enough for any night of the week. Plus, you can riff on it however you want—swap the shrimp for chicken or beans, or add extra veggies if you’re feeling creative. I love serving this with grilled zucchini or roasted broccoli.
It’s simple, comforting, and perfect for meal prep or eating fresh right out of the pot. This recipe strikes that perfect balance between indulgent and nourishing, and honestly, it’s one I keep coming back to.
Why Make These Yourself?
Why I Make These at Home (And Probably Always Will):
I don’t know about you, but after a long day, I’m sprinting to the kitchen hoping for something that hits just right—filling enough to keep me satisfied but light enough that I’m not glued to the couch for hours. Plus, I want to wake up in the morning feeling good, not starving or weighed down. It’s a delicate balance, and this creamy tomato and shrimp rice nails it every time.
It’s creamy, comforting, and packed with flavor, but never heavy or boring. Bonus? It’s made from whole ingredients, comes together in under 30 minutes, and is perfect for meal prep (though I won’t lie, I usually sneak a warm bowl straight from the pot).
Simple, satisfying, and absolutely addictive, this dish is my secret weapon for weeknight dinners that feel like a treat but fuel me for whatever’s next.
Ready to up your dinner game? Grab your favorite skillet and let’s make some magic happen—your future self will thank you.
Prep the Broth
In a saucepan, warm the chicken bone broth and tomatos together over low heat. Keep it warm throughout the cooking process.
Cook the Rice
In a large sauté pan or Dutch oven, heat a drizzle of olive oil over medium heat.
Add the chopped garlic and sauté for 1–2 minutes until fragrant (don’t let it burn).
Add the Arborio rice to the pan with the garlic and stir for 1–2 minutes to lightly toast it.
Begin ladling in the warm tomato-broth mixture, a cup at a time, stirring often and allowing the liquid to absorb before adding more.
Continue this process for about 20–25 minutes, until the rice is creamy and al dente. Feel free to add more liquid until you’ve reached your desired consistency.
Sear the Shrimp
While the rice is cooking, season the shrimp with salt, pepper, and a little chili flakes.
In a separate pan, sear the shrimp over medium-high heat with olive oil for about 2–3 minutes per side, or until just cooked through and pink. Squeeze a little lemon juice over them when done.
Finish the Risotto
Once the rice is creamy and tender, stir in lemon zest and a squeeze of fresh lemon juice.
Top with a little cream for some extra depth
Add basil and adjust seasoning with salt and pepper to taste. Remember, rice is known to soak up seasonings
Assemble & Serve
Plate the dish in a bowl and enjoy!
Serve alongside (or on top of) your favorite vegetable
Garnish with extra basil and an optional drizzle of olive oil
Tips from My Kitchen
Too tired to sear shrimp? Just toss them in raw during the last 5 minutes of cooking and let them gently simmer in the risotto until pink and cooked through.
For a richer version, swap the tomatoes with lobster bisque. This may not be the healthy alternative but it's delish.
BONUS: Stir in a spoonful of mascarpone or a splash of white wine for extra depth and creaminess.
I’ve used jasmine rice for this recipe as well, and it works just fine, so don’t stress about the exact ingredients and using what you have on hand works just fine.
I’ve also used the Trader Joe’s Calabrian chili pasta sauce, and it is SO GOOD!
Storage
Refrigerate: Transfer leftovers to an airtight container and store in the fridge for up to 3–4 days.
Reheat: Warm gently on the stove over low heat, adding a splash of broth or water to loosen the rice if needed. You can also microwave it covered, stirring halfway through.
Freeze: This dish freezes well! Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Dietary Restrictions:
Dairy-Free: This recipe is dairy-free!
Gluten-Free: This recipe is gluten-free!
Vegetarian: Don't include the shrimp and add your favorite protein!
Instructions
2 cups Arborio rice (or other risotto rice)
3 ½ cups chicken bone broth
1 cup crushed tomatoes (canned or fresh peeled)
1 lb shrimp, peeled and deveined
3 cloves garlic, finely chopped
½ lemon (zest and juice)
2 tbsp nutritional yeast
A splash of cream or coconut cream
1 tbsp extra-virgin olive oil (for sauté)
Salt and freshly ground black pepper, to taste
2 tbsp Chili flakes or to taste
2 tsps Dried or fresh basil, for added depth and aroma