8 ounces fettuccine, cooked according to package directions
1/2 teaspoon kosher salt (more or less, to taste)
1/4 teaspoon freshly cracked black pepper (more or less, to taste)
1 pound large shrimp, peeled and deveined
2 tablespoons unsalted butter
1 tablespoon freshly minced garlic
1/4 cup lemon juice
1 cup heavy cream
3/4 cup shredded Parmesan cheese
2 teaspoons chopped fresh dill
Rinse shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
Melt butter in a large skillet over medium high heat. Cook shrimp for approximately 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to a plate and set aside (leave remaining butter and juices in pan from shrimp).
In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
Add lemon juice, heavy cream, Parmesan cheese and whisk to combine. Bring to a boil, reduce heat and simmer for 4-5 minutes or until slightly thickened.
Return shrimp to skillet and sprinkle evenly with fresh dill. Serve over cooked pasta.