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Peel and devein your shrimp, setting the shells aside.
Add the shells to a large pot of cold salted water and bring it to a boil.
Once it’s rolling, fish out the shells and drop in your pasta.
Cook to almost an al dente texture — it’ll finish in the pan.
While the pasta cooks, heat olive oil and butter in a large sauté pan over medium-high heat.
Once the butter melts and begins to foam, add the shrimp in a single layer.
Sauté about two minutes, until they just start turning pink.
Add garlic and cook another minute, until fragrant.
Pour in the wine, then add the lemon zest and juice.
Let it all cook together, stirring occasionally, until the shrimp are done.
Drain the pasta, keeping a generous cup of that shell-infused water.
Add the fettuccini directly to the pan.
Add the parmesan and about half a cup of pasta water, then stir vigorously.
The starch and the fat will come together into a glossy, cohesive sauce.
Add more pasta water as needed.
Fold in the parsley at the end, give it a final toss, and plate it up.
Finish with more parmesan and parsley as you like.
Enjoy!