Instructions

• Cook the fettuccine according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
• While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When the butter is melted and the oil is hot, add the shrimp, 4 minced garlic cloves, 1/2 teaspoon red pepper flakes, 1 teaspoon lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, about 3–4 minutes, until the shrimp are opaque and just cooked through. Transfer the shrimp and any juices to a plate. When cool enough to handle, remove tails if desired. Set aside.
• In the same skillet, reduce heat to medium and add the remaining 2 tablespoons butter. When melted, add the remaining 2 minced garlic cloves and sauté about 30 seconds until fragrant.
• Sprinkle in 2 tablespoons flour and cook, stirring constantly, for 1 minute.
• Turn the heat to low and slowly whisk in 1 1/2 cups low sodium chicken broth, 1/2 cup heavy cream, and 1/4 cup prepared pesto until the mixture is smooth and no lumps remain.
• Increase the heat to medium-high and bring the sauce to a simmer. Simmer, stirring occasionally, until the sauce is slightly thickened, about 3–5 minutes.
• Reduce heat to low and stir in 1 tablespoon lemon juice. Add 1/2 cup freshly grated Parmesan cheese and stir until melted and incorporated.
• Return the cooked shrimp and any collected juices to the skillet and add the drained fettuccine. Toss gently to coat everything in the sauce. If the sauce is too thick, add reserved pasta water, a tablespoon at a time, or a splash of heavy cream until you reach the desired consistency. Taste and adjust seasoning with salt, pepper, or more red pepper flakes if desired.
• Serve immediately, garnished with additional freshly grated Parmesan cheese, chopped fresh parsley, and a squeeze of lemon juice if desired.