Peel, devein, and thoroughly dry your shrimp. This step is crucial for getting that beautiful golden sear later.

Dice the shallot and mince the garlic.

Chop the fresh parsley and zest your lemon.

Set everything aside.

Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions.

Before draining, reserve 1–2 cups of the starchy pasta water.

Set the pasta aside.

Heat a large skillet over medium heat with avocado oil.

Add the shrimp and cook for 1 minute per side, just until they begin turning pink. You’re not cooking them fully yet!

Remove with a slotted spoon and set aside.

In the same skillet, melt 2 tablespoons of butter and add a touch more oil if needed.

Add in the diced shallot and minced garlic.

Sauté for 2–3 minutes until fragrant and translucent.

Pour in the white wine and scrape up any browned bits from the bottom of the skillet.

Let it boil briefly, then reduce to a simmer for 3–4 minutes to burn off the alcohol and let the sauce reduce.

Add capers, remaining butter, and half of the chopped parsley.

Stir to combine.

Season the sauce with AP Seasoning, Lemon Bae, Italian seasoning, and a dash of red pepper flakes.

Let everything simmer together for a minute.

Add the cooked pasta directly into the skillet and toss to coat in the sauce.

If it feels dry or too thick, gradually add in reserved pasta water until it reaches your desired consistency.

Return the shrimp to the skillet and stir everything together.

Cook just until the shrimp are fully opaque and cooked through—another 2–3 minutes tops.

Stir in the lemon juice and zest, then toss in the remaining parsley.

Give it a taste and adjust seasonings if needed.

Plate the pasta and shrimp.

Garnish with a sprinkle of red pepper flakes and more parsley for color and fresh flavor.