Instructions: Bring a large pot of salted water to a boil. Peel and devein the shrimp, rinse in cold water and pat dry with paper towels. Grate enough zest (yellow part only) from the lemon to measure 1 teaspoon, then squeeze the juice from the lemon; set the zest and juice aside.

When the water comes to a boil, add the fettuccine and simmer just until al dente (tender but still firm), 2 to 3 minutes for fresh pasta, 5 to 7 minutes for dried. While the pasta is still cooking, combine the butter and cream in a medium skillet (preferably non-stick), bring to a boil and boil for about 3 minutes, stirring occasionally. Stir in the lemon zest, lemon juice and shrimp and simmer until the shrimp are opaque through, 3 to 5 minutes; the shrimp will be evenly pink and partly curled.

Drain the pasta thoroughly and put it in a large bowl. Pour the hot shrimp sauce over, sprinkle with Parmesan cheese, salt and pepper and stir quickly and thoroughly to coat the noodles with sauce.

Transfer the hot pasta to individual plates, distributing the shrimp evenly. Serve immediately, passing extra grated Parmesan cheese alongside.

This recipe yields 4 servings.

Comments: Fettuccine Alfredo is a favorite standby of pasta lovers - simple and pure with the flavors of good pasta, good cream and good cheese. Here we add a splash of new flavors with shrimp and lemon. Alfredo was, legend has it, a restaurateur in Rome who made this pasta sauce popular. Freshly grated Parmesan cheese makes all the difference in this simple recipe.

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