Boil pasta of your choice as per instructions in salted water, reserving 1 cup of the pasta water for the Alfredo sauce. Drain the pasta and set aside.

Deshell and devein the shrimp. Season the shrimp with all of the seasonings. Heat a large pan over medium heat with the olive oil and unsalted butter for cooking the shrimp and stir around to melt. Then place the shrimp in the pan. Stir around and cook the shrimp for 2-3 minutes or until cooked but not overcooked. Remove the shrimp from the pan but leave the pan drippings in the pan and set shrimp aside.

To the same pan with the shrimp drippings, add the ½ cup of unsalted butter to the pan over medium low heat. Let it melt, stir it around scraping the brown bits from the shrimp. Add the minced garlic to the pan over medium low heat and stir for a minute or two.

On medium low heat, add the flour to the melted butter and whisk continuously to ensure no clumps form.

Add the heavy cream and seasonings to the pan, continue to whisk turning heat to medium. Add the lemon juice from 1 lemon, and the zest to the sauce. Turn heat down if the sauce is starting to stick or get too thick. Continue to stir gently.

Turn the heat to medium low, and the Parmesan cheese. Whisk again.

Let the sauce simmer, getting creamy and a little thick. If it’s too thick you can start adding the reserved pasta water at this point to your consistency liking. Taste test the sauce and adjust seasonings if you’d like.

Add the pasta and shrimp to the lemon garlic alfredo sauce and gently toss the pasta in the silky creamy sauce. Top with more Parmesan cheese, parsley, lemon zest, and fresh lemon wedges. Enjoy!