Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 8 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Instructions:

  1. Boil a large pot of salted water. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
  2. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp; season with salt and pepper. Cook until pink and opaque (about 3-4 minutes).
  3. Reduce heat to medium. Add heavy cream to the skillet and stir to combine. Stir in grated Parmesan, lemon zest, and lemon juice. Mix until well combined and creamy.
  4. Add the cooked fettuccine to the skillet. Toss to coat the pasta in the sauce, adding reserved pasta water a little at a time to reach desired consistency.
  5. Sprinkle with fresh parsley and red pepper flakes if desired. Plate and serve immediately with lemon wedges on the side.