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 cooks 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!