Thaw the shrimp in a bowl of cool water for about 10 minutes, then drain and devein.

In a large saucepan, simmer the chicken or vegetable broth over medium heat, then reduce to low.

Melt 2 tbsp of butter in a deep skillet over medium heat. Add chopped onion or shallot and sauté until translucent (5-7 minutes).

Stir in 1 cup of Arborio rice and toast for 2-3 minutes until well-coated.

Pour in 1/2 cup of dry white wine, stirring until absorbed (about 2 minutes).

Gradually add the warm broth, one ladle at a time, stirring regularly for about 25-30 minutes until creamy and al dente.

Stir in remaining butter, lemon juice, lemon zest, and Parmesan cheese until creamy. Cover and let rest.

In another skillet, melt 1 tbsp of butter, season shrimp with salt, black pepper, garlic, and crushed red pepper, and cook until opaque (about 2 minutes on each side).

Serve the risotto topped with sautéed shrimp and garnish with fresh parsley.