Melt 1/2 tbsp unsalted butter in a skillet over low heat. Add 13 oz raw shrimp, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp salt, 1 tsp Italian seasoning, 1/2 tsp ground black pepper, and 1/2 tsp onion powder. Sauté until the shrimp turns pink (about 5 minutes). Remove to a bowl and set aside.
Melt another 1 tbsp unsalted butter in the skillet over medium heat. Sauté 1 tbsp minced garlic and 3 oz diced onion until fragrant (about 1 minute).
Add 6 oz white mushroom and sauté for 3 minutes until soft and golden brown.
Add 1 1/4 cup Arborio rice and stir with the mushroom.
Add 1 cup unsalted chicken broth and turn the heat down to low. Stir constantly until the broth is slightly absorbed.
Add another 1 cup unsalted chicken broth, stirring often, and let it simmer until it's slightly absorbed. Then, add 1/4 tsp salt, 1 tsp paprika, 1/2 cup whole milk, 1/4 cup heavy cream.
Stir occasionally until the liquid is fully absorbed into the rice (about 20 minutes).
Return the cooked shrimp to the skillet and stir it into the risotto.
Turn off the heat and portion out. Garnish with 2 tbsp chopped parsley and 0.5 oz grated Parmesan cheese. Serve hot.