Peel and devein shrimp, leaving tails on. Rinse, pat dry and set aside.

Heat oven to 375 F.

Season shrimp with paprika, salt and pepper. Drizzle with olive oil then toss to combine. Lay shrimp in single layer on baking sheet and refrigerate.

Heat medium saucepan over medium-low heat and add broth.

In separate deep, heavy-bottom pot, melt butter. Chop onion and garlic then add to pot and cook until soft and browning. Add arborio rice and stir to incorporate. Cook until fragrant, 1-2 minutes.

Add wine and cook, stirring, until alcohol smell evaporates. Add warm broth one ladle at a time, stirring consistently. Do not add another ladle until liquid from previous ladle is mostly soaked up by rice.

Risotto has finished cooking when rice is chewy with consistency of thick oatmeal.

Roast shrimp until cooked through.

Remove risotto from heat and stir in grated Parmesan and chopped parsley.

Scoop into bowls and lay roasted shrimp on top.

Season with salt and pepper. Garnish with chopped parsley and serve.