Ingredients:

  • 340 g (12 oz) Fettuccine or Linguine
  • 2 tsp Kosher Salt (for boiling water)
  • 450 g (1 lb) Large Raw Shrimp, peeled, deveined, tails removed
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Unsalted Butter, divided
  • 1 large Shallot, finely minced
  • 4 cloves Garlic, finely minced or pressed
  • 1/2 tsp Dried Italian Herb Blend
  • 1/4 tsp Red Pepper Flakes (optional)
  • 120 ml (1/2 cup) Dry White Wine (or Chicken Stock)
  • 360 ml (1.5 cups) Double Cream (Heavy Cream)
  • 50 g (1/2 cup) Freshly Grated Parmesan Cheese (plus extra for serving)
  • 1 Tbsp Fresh Lemon Zest
  • 1 Tbsp Fresh Lemon Juice
  • Salt and Freshly Ground Black Pepper, to taste
  • 120 ml (1/2 cup) Reserved Pasta Water
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Start the Water and Prep Ingredients: Bring the salted water to a rolling boil in a stockpot. Meanwhile, peel/chop the shallot and garlic, zest and juice the lemon, and ensure the shrimp are patted dry.
  2. Cook Pasta: Add the fettuccine to the boiling water and cook according to package directions, aiming for al dente. Just before draining, scoop out 1/2 cup (120ml) of the starchy pasta water and set aside. Drain the pasta immediately.
  3. Sauté Shrimp: Heat olive oil and 1 Tbsp of butter in a large sauté pan over medium-high heat. Add the shrimp, season lightly, and cook quickly for 1–2 minutes per side until pink and just opaque. Immediately transfer the cooked shrimp to a clean bowl and set aside.
  4. Build the Base: Reduce the heat to medium. Add the remaining 1 Tbsp of butter to the pan. Add the minced shallots and cook until soft (2-3 minutes). Stir in the minced garlic, Italian herbs, and red pepper flakes (if using). Cook for 60 seconds until fragrant—do not allow the garlic to burn.
  5. Deglaze and Simmer: Pour in the white wine (or stock). Bring to a simmer and scrape up any browned bits. Reduce the liquid by about half (1-2 minutes). Reduce heat to low, whisk in the heavy cream and lemon zest, and gently simmer for 3-4 minutes until slightly thickened.
  6. Finish Sauce: Remove the pan from the heat. Gradually whisk in the grated Parmesan cheese until completely melted and the sauce is smooth and glossy. Slowly add the reserved pasta water, whisking vigorously, until the sauce reaches your desired thickness.
  7. Combine and Serve: Add the drained fettuccine directly into the sauce. Toss well to coat. Gently fold the cooked shrimp back in. Stir in the fresh lemon juice and most of the chopped parsley. Taste and adjust seasoning (salt, pepper). Transfer immediately to bowls, garnishing with remaining parsley and extra Parmesan.