Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Cook the fettuccini until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet over medium heat, combine butter and olive oil. Allow the mixture to melt and sizzle.

Stir in the minced garlic and shallots, cooking for approximately 30 seconds until fragrant.

Pour in the dry white wine, seasoning it with salt and pepper. Let it simmer for about 3-4 minutes.

Lower the heat and gently fold the drained fettuccini into the skillet, ensuring every noodle is coated in the sauce.

Add the lemon juice, zest, and grated Parmesan cheese to the skillet, tossing until well combined.

Dish out your Simple Lemon Garlic Pasta immediately, garnishing with additional Parmesan or fresh herbs if desired.