Garlic Shrimp Fettuccine in 30 Minutes

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook until al dente. Reserve 1 cup of pasta water before draining.
2. Pat shrimp dry with paper towels and season with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear shrimp quickly until just cooked through, then remove from the pan and set aside to prevent overcooking.
4. In the same skillet, melt butter. Add minced garlic and diced shallots, sautéing until fragrant.
5. Pour in the white wine to deglaze the pan, scraping up the browned bits from the bottom. Simmer until reduced by half.
6. Stir in heavy cream and simmer gently. Whisk in Parmesan cheese and lemon juice until the sauce is smooth and emulsified.
7. Toss the cooked fettuccine and seared shrimp into the sauce. Add reserved pasta water as needed to reach a glossy consistency.
8. Garnish with chopped fresh parsley before serving.