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This recipe was uploaded by Maria Sorokina
Return the pan with oil and juices on medium heat. Add the wine and stir to deglaze the pan. Reduce the wine to 2/3 of the volume. Add the cream, lemon zest and heat. Season with salt and black pepper to taste.
Bring water to boil in a large pan, add salt and 2 tbs olive oil. Cook the fettuccine according to producer's instructions to 'al dente', drain.
Add fettuccine and shrimps to the pan with cream sauce and mix well. Serve immediately sprinkled with fresh parsley and grated parmigiano and enjoy.
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