Zest and halve lemon.

Halve shallots and peel. Thinly slice.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add shallots and 1/4 tsp. salt to hot pan. Stir occasionally until softened, golden-brown, and jammy, 6-8 minutes.

If pan becomes too dry, add 1-2 Tbsp. water, as necessary.

While shallots cook, continue recipe.

Pat shrimp dry.

Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add shrimp, a pinch of salt, and garlic pepper to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner. Add 2 Tbsp. water, half the lemon zest, and juice from one lemon half (reserve remaining of each for risotto) and stir to combine, scraping up any brown bits from pan.

Add additional water, 1 Tbsp. at a time, as necessary, to deglaze pan.

After 6-8 minutes, add rice, 1/2 cup water, chicken base, and a pinch of salt to hot pan with shallots. Bring to a simmer.

Once simmering, stir occasionally until water is mostly absorbed, 2-3 minutes.

Stir in butter and half the Parmesan (reserve remaining for garnish) until melted and combined, 1-2 minutes.

Add arugula (reserve a small handful for garnish), remaining lemon zest, and lemon juice (to taste) from remaining lemon half and stir until wilted and combined, 1-2 minutes.

Remove from burner.

If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Taste and season with more salt and pepper, as desired.

Plate dish as pictured on front of card, topping risotto with shrimp, remaining Parmesan, and remaining arugula. Bon appétit!