First Step: COOK THE PASTA

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package directions until al dente (usually around 9-11 minutes).
2. Drain the Pasta: Once the pasta is cooked, reserve about 1/2 cup of the pasta water (you can use it to adjust the sauce later) and drain the rest. Set the cooked pasta aside while you prepare the shrimp and sauce.

Second Step: COOK THE SHRIMP

1. Prepare the Shrimp: If not already done, peel and devein the shrimp. Season the shrimp with salt, pepper, and Italian seasoning for extra flavor.
2. Sauté the Shrimp: Heat olive oil and butter in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Cook for 2-3 minutes per side or until the shrimp are pink and opaque. Be careful not to overcook the shrimp, as they can become tough. Once cooked, remove the shrimp from the skillet and set them aside.

Third Step: MAKE THE CREAMY SAUCE

1. Sauté the Garlic: In the same skillet, reduce the heat to medium. Add a little more olive oil or butter if needed. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
2. Deglaze with Wine: Pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom of the skillet. Allow the wine to reduce for about 2-3 minutes.
3. Add the Flour: Sprinkle the flour over the garlic and wine mixture and whisk constantly for about 1 minute. This will help thicken the sauce and give it a silky texture.
4. Add the Cream and Milk: Slowly pour in the heavy cream and milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for about 3-5 minutes, allowing it to thicken slightly.
5. Add the Parmesan: Stir in the grated Parmesan cheese, allowing it to melt into the sauce. The cheese will add richness and depth to the flavor. Continue to cook until the sauce has thickened to your desired consistency. If the sauce becomes too thick, you can thin it with the reserved pasta water.

Fourth Step: Combine the Pasta and Shrimp

1. Add the Pasta to the Sauce: Once the sauce has thickened, add the cooked fettuccine pasta to the skillet with the sauce. Toss the pasta in the sauce, making sure each strand is well coated. If necessary, add a bit of the reserved pasta water to loosen the sauce and help it cling to the pasta.
2. Add the Shrimp: Return the cooked shrimp to the skillet and gently toss everything together. Add a squeeze of fresh lemon juice to brighten the flavors.

Final Step: Garnish and Serve

1. Garnish: Sprinkle chopped fresh parsley over the pasta for a burst of color and freshness. For extra richness, add more grated Parmesan cheese on top.
2. Serve: Serve the creamy shrimp fettuccine immediately, garnished with additional lemon wedges, red pepper flakes, or more Parmesan cheese, if desired. This dish pairs wonderfully with a crisp white wine like Chardonnay or Sauvignon Blanc.