Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Stir in the minced garlic and cook for an additional minute.

Add the Arborio rice to the skillet, stirring to coat the grains with oil. Cook for about 2 minutes until the rice is slightly toasted.

Pour in the white wine and stir until it is mostly absorbed by the rice.

Begin adding the warmed broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.

Once the rice is cooked, stir in the grated Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste. Remove from heat and cover to keep warm.

In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and sprinkle with lemon pepper seasoning. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.

To serve, spoon the lemon risotto onto plates and top with the lemon pepper shrimp. Garnish with fresh parsley.