Instructions:
- Bring a large pot of heavily salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1.5 cups of the starchy pasta water before draining.
- While pasta cooks, heat olive oil and butter in a large, deep skillet over medium-high heat. Season shrimp lightly with salt and pepper. Sauté in a single layer for 1-2 minutes per side until pink and cooked through. Remove shrimp and set aside.
- Lower heat to medium. Add minced garlic and lemon zest to the same skillet. Cook gently for 1 minute until fragrant.
- Pour in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (deglaze). Let the wine reduce by half (about 2 minutes).
- Stir in the broth and heavy cream. Bring to a gentle simmer.
- Reduce heat to low. Gradually add the torn fresh mozzarella, a handful at a time, stirring continuously until it melts completely and the sauce is smooth. Maintain low heat to prevent the mozzarella from splitting.
- Stir in the grated Parmesan and about 1/2 cup of reserved pasta water. Stir vigorously until the sauce thickens slightly to coat the back of a spoon. Add more pasta water if the sauce seems too thick. Taste and adjust seasoning.
- Add the drained pasta and the cooked shrimp back into the skillet. Toss gently to coat everything evenly. Stir in the fresh parsley. Serve immediately.