Place the shrimp, garlic, 1 tablespoon olive oil, salt, and lemon zest in a bowl or plastic bag. Mix to coat the shrimp and marinate in the fridge for about 1 hour.

In a large skillet over medium heat, melt the butter. Add minced garlic and cook until fragrant, about 1 minute.

Add arborio rice, stir to coat, then pour in white wine. Cook until the wine is absorbed, then add broth 1/2 cup at a time, stirring until each addition is absorbed and rice is creamy and tender.

Stir in Parmesan cheese, truffle oil (if using), and adjust seasoning. Keep warm.

Meanwhile, heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Cook marinated shrimp for 2-3 minutes per side until pink and cooked through. Brush with pesto in the last minute of cooking.

Serve risotto topped with pesto shrimp, chopped tomatoes, fresh basil, and a drizzle of fresh lemon juice.