4 1/2 cups shrimp stock, chicken stock or water
2 tablespoons olive oil
2 tablespoons unsalted butter
3/4 cup finely chopped yellow onion
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/2 cups Arborio rice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 cup shelled English peas
1 pound ruby red shrimp, shelled and deveined
2 teaspoons lemon zest
1/4 cup heavy cream
3/4 cup grated Pecorino Romano, plus more for garnishing if desired
2 tablespoons chopped basil leaves
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