Ingredients
Method
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
Sautéing the Shrimp
- In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside.
Creating the Sauce
- In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream, and add the lemon zest and juice. Stir well.
Combining Ingredients
- Add the cooked fettuccine and shrimp back into the skillet. Toss everything together and sprinkle with parmesan cheese, salt, and pepper. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
Garnishing and Serving
- Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
If using frozen shrimp, ensure they are fully thawed before cooking. Avoid overcooking shrimp to prevent them from becoming rubbery. Store leftovers in an airtight container in the refrigerator for up to 3 days, adding a splash of milk or reserved pasta water when reheating.