Creamy Shrimp Scampi Risotto

In a large pan, melt 2 tablespoons of butter over medium heat. Add 1 pound of peeled and deveined shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp from pan and set aside.

Add 2 tablespoons of butter and 4 cloves of minced garlic to the pan. Cook until fragrant, about 1 minute. Stir in 1 1/2 cups of Arborio rice and toast for 2 minutes.

Pour in 1/2 cup of dry white wine and let it absorb into the rice, stirring constantly. Begin adding 4 cups of warm chicken broth, 1 cup at a time, stirring continuously and allowing the liquid to absorb before adding more.

Continue stirring until the rice is creamy and al dente, about 20-25 minutes. Stir in 1/4 cup of grated Parmesan cheese, 2 tablespoons of lemon juice, and the cooked shrimp. Season with salt and pepper to taste.

Garnish with fresh parsley and serve immediately.