Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Add minced garlic and sauté for about 2 minutes until fragrant.

Reduce heat and add 4 tablespoons of butter. Once melted, add the shrimp and cook for 4-6 minutes until pink and opaque.

Pour in lemon juice and zest, stir in grated Parmesan cheese along with salt and black pepper. Mix until creamy.

Add cooked fettuccine into the skillet, tossing gently with the shrimp and garlic butter sauce. If dry, add reserved pasta water.

Remove from heat and serve immediately, garnishing with fresh parsley or extra Parmesan cheese.