Do y’all have the one dish that, when you go to your favorite restaurant, you just have to have? You know you can’t order anything else because nothing else will be even close to as good as that dish. Well, I know mine is the Shrimp Risotto in Lobster Sauce from Filomena in Georgetown — a place we only go to maybe 2-3 times a year, but I got this same dish every.single.time.

Unfortunately, I guess it would be better to say it was my favorite dish. They recently revamped the menu and took this little gem off. I was literally so bummed out that I didn’t even want to go there for our anniversary this year!

I searched all over Pinterest and Google trying to find a similar recipe to no avail. As much as I love to cook, I’ve never really made my own recipe before, but this one seemed simple enough to recreate at home since I knew all the basics. I found a lobster cream sauce recipe that I used as a start and then made it mine from there. You guys — this turned out SO GOOD. I know I say that about all the recipes I post (to be fair, I only post the ones that worked!) but this is seriously to die for if you are a seafood/pasta lover.

I’d love if any of you try it out to tell me what you think of my little creation!

Risotto with Shrimp Cream Sauce

Adapted from: The Wandering Cook

For Sauce:

• 6 tablespoons butter
• 6 tablespoons olive oil
• 4 cloves garlic, diced
• 1 lb. shrimp (cooked, peeled and deveined — the higher quality the better)
• 1 airplane bottle cognac
• 3/4 cup tomato sauce
• 1/4 cup tomato paste
• 1 tablespoon basil
• 1 teaspoon oregano
• 1 teaspoon paprika
• dash salt + pepper
• 1 cup heavy cream

Heat olive oil and butter in a skillet over medium heat. Once melted, add garlic and saute for a few minutes until golden. Next, add your cooked shrimp and cover in garlic butter.  At this point you are going to add your cognac. I don’t usually love liquor in my sauces but felt like this really enhanced it — feel free to add more/less to your liking. Once combined, begin adding in the tomato sauce, paste, seasonings, bringing it to a boil. Allow the mixture to simmer for 20 minutes at a reduced heat. At this time, begin making your risotto. Finally, at the cream and mix well.

For Risotto:

• 4 tablespoons olive oil
• 2 cups arborio rice
• 8 cups chicken broth
• 1/2 cup grated parmesan cheese

In a sauce pot, heat 2 tablespoons of olive oil over medium-high heat.  Add the rice and remaining 2 tablespoons of olive oil. Cook, stirring constantly, for 3 minutes. Slowly begin to add in the chicken stock, 1 cup at a time. You should allow the liquid to fully absorb before adding another cup. Continue until you have added all 8 cups; this takes approximately 15-20 minutes. Once complete, stir in parmesan cheese.

Add sauce to the risotto and serve immediately!

Add shrimp to the butter, olive oil mixture.    Add in tomato sauce.