Heat olive oil in a skillet over medium heat. Add shrimp and season with salt and black pepper. Cook for 2-3 minutes until pink and set aside.

In the same skillet, melt butter and sauté onion for 3-4 minutes until soft. Add garlic and cook for 1 minute.

Stir in Arborio rice and cook for 2 minutes, coating the grains with butter.

Pour in the white wine (if using) and cook until absorbed.

Add warm stock, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue until the rice is creamy and cooked through (about 20 minutes).

Stir in Parmesan cheese, heavy cream (if using), lemon zest, and the cooked shrimp. Adjust seasoning with salt and black pepper.

Serve hot, garnished with fresh parsley.