Warm the broth: Place your chicken or seafood broth in a saucepan over low heat to keep it warm.

Sauté the shrimp: In a large skillet, add 1 tablespoon of olive oil and gently sauté the shrimp until pink, about 3-4 minutes. Remove and set aside.

Cook the shallots and garlic: In the same skillet, add remaining olive oil and butter. Once melted, add shallot and garlic, sauté until soft and fragrant, about 2-3 minutes.

Toast the rice: Add Arborio rice, stirring to coat, and toast for about 1-2 minutes until slightly translucent.

Add the wine: Pour in the dry white wine, stirring until mostly absorbed, about 2 minutes.

Incorporate the broth: Gradually ladle in warm broth, stirring continuously, waiting until absorbed before adding more, for about 18-20 minutes.

Stir in the shrimp: Once creamy and al dente, fold in sautéed shrimp, Parmesan cheese, and lemon zest. Season to taste.

Garnish and serve: Spoon into bowls and sprinkle with chopped parsley. Enjoy!