Cook the pasta in salted water according to package instructions till al dente. Reserve ½ cup pasta water. Wash with cold water to avoid the pasta from sticking together and set aside.

Heat a tablespoon of olive oil and butter in a pan and add the shrimp. Sprinkle salt and pepper and cook the shrimp for 3-4 minutes till almost cooked through. Transfer the shrimp to a plate and set aside.

In the same pan, heat the remaining butter and olive oil and add the garlic. Cook the garlic on low heat for a minute till fragrant and pour in the reserved pasta water. Simmer the water till reduced by half and add the lemon zest and juice.

Pour in the cream and parmesan and simmer for 2 minutes to let the sauce thicken slightly. Toss in the shrimp and cooked pasta and mix well. Season with more salt according to taste. Sprinkle with parsley and serve immediately topped with parmesan.