If using frozen shrimp, thaw them in a colander under cool running water for about 10 minutes, then peel and devein.

Heat your chicken or vegetable broth in a medium saucepan over medium-high heat until simmering, then reduce to low to keep warm.

In a large skillet, melt 2 tablespoons of butter over medium heat, add chopped onion or shallot, and sauté for 5-7 minutes.

Add Arborio rice to the skillet, toast for 2-3 minutes until slightly translucent and well-coated in butter.

Pour in dry white wine, stirring until fully absorbed (about 2 minutes).

Add warm broth one ladle at a time, stirring frequently for about 25-30 minutes until rice is creamy and al dente.

Remove from heat and stir in remaining butter, lemon juice, lemon zest, and Parmesan cheese.

In a separate skillet, melt another tablespoon of butter, add thawed shrimp, minced garlic, and crushed red pepper flakes, and cook for about 2 minutes per side.

Serve the risotto on plates topped with sautéed shrimp, garnishing with chopped parsley and a squeeze of lemon juice.