Begin by bringing a large pot of salted water to a boil over medium-high heat. Once boiling, add the fettuccine and cook until just shy of al dente, about 8–10 minutes. Stir occasionally to prevent sticking. Drain the pasta, reserving a cup of the pasta water, and set it aside in a bowl, ensuring it's not fully cooked, as it will continue to cook in the sauce.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add 4 minced garlic cloves and sauté for about 1–2 minutes until fragrant and lightly golden, stirring continuously to avoid burning.

Next, add 1 pound of large shrimp to the skillet. Cook for about 1–2 minutes on each side until the shrimp turn opaque and slightly golden. Be sure not to overcrowd the pan, allowing each shrimp to sear perfectly.

In the same skillet, reduce the heat to low and pour in 1 cup of heavy cream, followed by the lemon zest and 1 cup of low-moisture mozzarella cheese. Stir well and let it simmer for about 3–4 minutes.

Return the cooked shrimp to the skillet with the creamy sauce. Add the drained fettuccine and toss gently to combine all ingredients. If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.

Remove the skillet from heat and transfer the Creamy Garlic Shrimp Scampi Pasta to serving dishes. Garnish with freshly chopped parsley and a sprinkle of crushed red pepper flakes for added spice. Serve hot.