Lemony-Shrimp Risotto with Tomato Sauce

Ingredients

• 1 1/2 tablespoons olive oil
• 1 pound shrimp, medium size, peeled and deveined
• Kosher salt and freshly ground black pepper to taste
• 4 garlic cloves, minced
• 1 lemon, zested and juiced
• 1/4 teaspoon red pepper flakes
• 4 shallots, finely chopped, about 1/2 cup
• 1 1/2 cups Arborio rice
• 1 (28 ounce) can Tuttorosso® Tomato Sauce
• 1/2 cup dry white wine
• 5 cups water
• 1/2 cup fresh basil leaves, thinly sliced or chopped
• 1/2 cup heavy cream
• lemon wedge, to garnish
• Parmigiano-Reggiano cheese, grated, to garnish