Ingredients:

  • 12 oz (340g) fettuccine or linguine
  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 3 cloves (15g) garlic, minced
  • 2 cups (480ml) whole milk
  • 3/4 cup (75g) freshly grated Parmesan cheese
  • 1 tsp (5g) Italian seasoning
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (28g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup (120ml) of the starchy pasta water before draining. Set pasta aside.
  2. Heat olive oil and 1 tbsp (14g) of butter in a skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and sear until opaque and pink (about 2 minutes per side). Remove shrimp from the pan and set aside.
  3. Reduce heat to medium and add the remaining 1 tbsp (14g) of butter to the same skillet. Sauté minced garlic until fragrant and translucent (about 1 minute).
  4. Pour in the milk and Italian seasoning. Bring to a gentle simmer without letting it reach a hard boil. Stir in the Parmesan cheese gradually until melted and glossy.
  5. Stir the cooked pasta and seared shrimp back into the skillet. Drizzle with lemon juice and toss gently. If the sauce is too thick, add reserved pasta water one tablespoon at a time.
  6. Fold in fresh parsley just before serving.