In a small pot, bring the chicken broth to a gentle simmer, then keep it warm on low heat.
Heat 1 teaspoon of olive oil in a large skillet over medium heat; add the shrimp, season with a pinch of salt and pepper, and sauté until pink and opaque.
Remove the shrimp from the skillet and set aside on a plate.
In the same skillet, add the remaining teaspoon of olive oil along with the minced shallot and garlic, sautéing until fragrant and translucent.
Add the arborio rice to the skillet, stirring for 2 minutes to lightly toast the grains until the edges are translucent.
Begin adding the warm broth one ladle at a time, stirring frequently and allowing the liquid to be fully absorbed before adding more.
When about half of the broth remains, stir in the trimmed and chopped asparagus pieces.
Continue adding broth and stirring until the rice is tender but still has a slight bite and the consistency is creamy.
Fold the cooked shrimp back into the risotto along with the parmesan cheese, lemon juice, lemon zest, and fresh parsley.
Season with the remaining sea salt and black pepper, then serve immediately while warm.