Begin by cleaning the shrimp. Remove the shell, and make a slice starting from the head running towards the tail. Clean out any excess waste under cold water. If you prefer, you can remove the whole shrimp shell, or leave the tail.
Next, begin heating the olive oil. Once warm, add in the chopped shallots and garlic. Let them fry for about a minute or two over medium-high heat, making sure not to let them burn and stirring occasionally. Once they are ready, add in the arborio rice, and give it a quick stir, until the rice is fully coated with the shallot and garlic oil mix.
Pour in the white wine. Allow the alcohol from the wine evaporate and let the flavors of the wine absorb into the rice. Once this is done, about 2 minutes, add in the chicken stock. With the heat on medium, I like to start off by adding a three ladles of chicken stock (or one cup), and allow the rice to slowly cook and absorb the liquid. Once you notice the rice is becoming dry, you can add a few more ladles or another cup of chicken stock. This is a slow cooking process that requires small amounts of chicken stock to be added while occasionally stirring to ensure that the rice does not stick or burn. Continue adding chicken stock until you notice the rice is soft. Be mindful of the packaging instructions, this will help you gauge how many minutes and liquid is required to cook the arborio rice. I added 1 cup of chicken stock about every 3 minutes for a total of 5 cups and 15 minutes. This may change depending on the rice you use.
After you add your last ladles of chicken stock, you can also add in the peas, lemon juice, lemon zest, and shrimp. Let these ingredients cook for about six minutes, or until you notice the shrimp is fully cooked.
Next add in the butter and the pecorino cheese. Mix thoroughly and cook until the butter is fully melted. Remove from the stove top and serve. Top off with freshly chopped parsley and enjoy! Salute! Cin cin!