Ingredients

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.

2. 2

   While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes per side until pink and opaque, then remove from the pan and set aside.

3. 3

   Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant.

4. 4

   Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 3-4 minutes to slightly thicken.

5. 5

   Reduce heat to low. Whisk in the Parmesan cheese until smooth. Stir in the lemon juice and lemon zest.

6. 6

   Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if the sauce is too thick.

7. 7

   Return the cooked shrimp to the pan and toss gently to combine and warm through.

8. 8

   Garnish with fresh chopped parsley and extra black pepper before serving immediately.