Bring a large pot of salted water to a boil and cook the fettuccine until just al dente, about 1 minute less than package instructions. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink, opaque, and slightly curled. Remove the shrimp from the skillet and set aside.
Lower the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant and golden, stirring constantly.
Pour in the heavy cream and stir to combine, then bring to a gentle simmer. Let it cook for 2-3 minutes until slightly thickened, stirring gently.
Gradually sprinkle in the grated Parmesan cheese while stirring. Continue to stir until the sauce is smooth and velvety, about 2 minutes. Adjust seasoning with salt and pepper as needed.
Return the cooked shrimp to the skillet. Add a squeeze of lemon juice and gently toss to coat everything evenly in the sauce.
Transfer the drained pasta to the skillet. Toss everything together until the pasta is well coated and heated through, about 1-2 minutes. Taste and adjust with more lemon or seasoning if desired.
Serve immediately, garnished with extra Parmesan and a twist of black pepper if you like. Enjoy the bright, creamy richness with pops of tender shrimp and fresh citrus.
