Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, about 8 minutes. Drain and set aside, reserving a cup of pasta water.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the shrimp, seasoned with a pinch of salt and pepper, and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp and set aside.
250 g fettuccine or pasta of choice
In the same skillet, add minced garlic and cook for about 30 seconds until fragrant, with a slight sizzle. Be careful not to burn the garlic.
250 g fettuccine or pasta of choice
Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes until slightly thickened and velvety.
250 g fettuccine or pasta of choice
Stir in the grated Parmesan cheese until melted and smooth. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it up.
250 g fettuccine or pasta of choice
Add lemon zest and lemon juice to the sauce, stirring well to incorporate the bright flavors. Return the cooked shrimp to the skillet and toss gently to coat.
250 g fettuccine or pasta of choice
Combine the drained pasta with the sauce in the skillet, tossing to evenly coat every strand. If needed, add more pasta water to achieve your desired creaminess.
250 g fettuccine or pasta of choice
Finish by sprinkling chopped parsley over the top for freshness and color. Give everything a final gentle toss.
250 g fettuccine or pasta of choice
Serve immediately while hot, with extra lemon wedges or Parmesan if desired. Enjoy the vibrant, creamy shrimp Alfredo with bright citrus notes!
