Sparkling Shrimp with Fettuccine

1 tablespoon plus 1 teaspoon olive oil, divided

Zest and juice of 1 lemon

1 pound frozen, thawed, tail-off shrimp

1 red bell pepper, sliced in half-inch pieces

4 scallions, trimmed and sliced in half-inch pieces

3/4 cup whipping cream

White pepper to taste

6 ounces parmesan, grated

1 pound fettuccine, cooked

Heat 1 tablespoon oil in large skillet over medium-high heat; saute lemon zest a few seconds. Add shrimp and stir-fry 2 minutes. Remove shrimp to bowl.

Add 1 teaspoon oil to skillet and stir-fry red pepper and scallions about 3 minutes, until tender. Add to the bowl with the shrimp.

Pour lemon juice and whipping cream into skillet, heat and stir until slightly thickened. Return shrimp and vegetables to skillet, season with white pepper and sprinkle with half the Parmesan. Simmer over low heat about 2 minutes.

Mound fettuccine on four plates, top with shrimp, vegetables and sauce. Garnish with remaining cheese.

Serves four.

Cook's note: You may substitute scallops.