In a large pot boiling salted water, cook fettuccine pasta until al dente, drain well then set aside.

In a pan, heat cooking oil over medium heat. Cook garlic until fragrant for 2 minutes.

Melt butter in the same pan then cook shrimp. Stir occasionally until the shrimp turn opaque white with some pink for about 4-6 minutes.

Add lemon juice, lemon zest, parmesan cheese, salt, and black pepper. Stir until combined and the parmesan cheese melted.

Transfer the fettuccine into a pan, stir until evenly distributed.

Garnish with parsley before serving.

Enjoy!