Boil a large pot of heavily salted water, add fettuccine pasta, and cook for 9-10 minutes until just shy of al dente. Drain, reserving a cup of pasta water.

While pasta cooks, rinse shrimp under cold water and pat dry. Mince garlic and zest and juice the lemon.

In a large frying pan, heat olive oil over medium-high heat. Add half of the shrimp, cooking for about 3 minutes until light golden-brown. Transfer to a plate.

Repeat the sautéing with the remaining shrimp. Once done, remove from the pan and set aside.

In the same pan, reduce heat to medium and add butter. Once melted, add minced garlic and stir for about 1 minute.

Slowly add heavy cream, stirring until simmering for 2-3 minutes. Incorporate Parmesan cheese until melted and smooth.

Add drained pasta and sautéed shrimp to the sauce, tossing everything over medium heat for 2 minutes. Adjust the sauce thickness with reserved pasta water if necessary.

Off the heat, add lemon zest and juice. Season with kosher salt and top with parsley before serving.