In a medium saucepan, warm the broth over low heat. In a separate large skillet, melt 1 tbsp of butter over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink. Remove shrimp and set aside.

In the same skillet, melt another 1 tbsp of butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

Add the Arborio rice to the skillet. Stir constantly for 1-2 minutes until the edges of the grains are translucent.

Pour in the white wine, scraping the bottom of the pan. Cook until the wine is fully absorbed. Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring until it's nearly absorbed before adding the next.

Continue this process of adding broth and stirring for about 18-20 minutes, until the rice is creamy and al dente.

Remove from heat. Stir in the remaining 1 tbsp of butter, Parmesan cheese, lemon zest, lemon juice, and parsley. Gently fold in the cooked shrimp. Season with salt and pepper to taste and serve immediately.