Cook pasta according to package instructions. You can add a teaspoon of salt before boiling. Set aside.

Heat a pan. Pour-in olive oil. Add the shrimp once the oil gets hot. Saute for 2 minutes or until both sides of the shrimp turns orange in color. Remove the shrimp from the pan and transfer to a clean plate. Set aside.

Heat the remaining oil (if applicable. Otherwise add 2 tablespoons of olive oil). Add 2 tablespoons of butter and continue cooking until the butter melts and starts to bubble.

Add garlic. Cook while continuously stirring for 30 seconds.

Add grape tomatoes. Continue sautéing for 1 minute.

Pour the all-purpose cream into the pan and then add ¼ cup of pasta water (this is the water used to cook the fettuccine). Stir and then add the lemon zest. Let the mixture slowly boil (use medium heat setting). Continue cooking for 1 minute. Season with salt and ground black pepper.

Toss the pasta into the pan. Add the shrimp, parsley, and remaining butter. Continue tossing until all ingredients are incorporated. Top with more parmesan cheese if desired.

Serve warm. Share and enjoy!