One Pot Lemon Garlic Shrimp Pasta

In a large pot or a large skillet on medium heat, melt the butter. Add the shrimp and season with salt and pepper to taste.

When the shrimp is nearly cooked, add the minced garlic and cook for 1 minute. The shrimp will curl and turn an opaque pink color. Shrimp should be cooked to 145°F (63°C). Pour the shrimp out onto a plate and set aside.

In the same pot, add the milk and chicken broth, bringing to a low boil over medium to medium-high heat. Add the pasta and reduce the heat to low, cooking until the fettuccine is al dente, about 15 to 20 minutes. Stir occasionally so the pasta does not stick to itself or to the sides of the pot.

When the pasta is cooked, remove it from the heat and add the parmesan cheese, lemon juice, lemon zest, and cooked shrimp, stirring until the cheese is melted. Salt and pepper to taste. Garnish with fresh parsley if desired.