Cook the fettuccine in lightly salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Season the prawns with salt and freshly cracked black pepper.
Heat the olive oil and half the butter in a large frying pan.
Cook the prawns for approximately 1–2 minutes per side, until just pink. Transfer to a plate.
Add the remaining butter and shallot to the pan. Cook for 2–3 minutes until softened.
Add the garlic and cook for 30 seconds.
Pour in the white wine and simmer for approximately 2 minutes.
Add the cream and parmesan. Stir over gentle heat until smooth.
Add the lemon zest, 1 tablespoon of lemon juice and a generous amount of cracked black pepper.
Toss the fettuccine through the sauce, adding reserved pasta water as needed.
Return the prawns to the pan and toss gently until warmed through.
Taste and add more lemon juice, salt or black pepper if needed.
Serve with extra parmesan, fresh parsley and another generous crack of black pepper.
