Fettuccine with Lemon-Garlic Shrimp recipe

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Ingredients

3 tablespoons butter
¼ cup chopped onion
4 cloves garlic, coarsely chopped
1 (14.5 ounce) can chicken broth
2 tablespoons cornstarch
¼ cup Parmesan and Romano cheese blend (such as Sargento's®), divided
1 pound large shrimp - peeled, deveined, and tails removed
¼ cup chopped sun-dried tomatoes
¼ cup chopped fresh parsley
3 tablespoons fresh lemon juice
1 (9 ounce) package fresh fettuccine (such as Buitoni®)

Nutrition Info

411.4 calories
carbohydrate: 44.1 g
cholesterol: 249.4 mg
fat: 12.9 g
fiber: 3.4 g
protein: 29.2 g
saturatedFat: 7 g
servingSize: -
sodium: 850.4 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large skillet over medium heat. Add onion and garlic. Cook until onion is tender, about 5 minutes. Add chicken broth and cornstarch, mix until smooth. Cook until sauce is thickened, about 5 minutes more. Add 2 tablespoons Parmesan-Romano cheese blend, stirring until smooth. Add shrimp, sun-dried tomatoes, parsley, and lemon juice. Cook until shrimp turns pink, about 5 minutes more.

  2. Bring a large pot of lightly salted water to a boil. Cook fettuccine in the boiling water until tender yet firm to the bite, 1 to 3 minutes, drain. Toss pasta with shrimp mixture. Garnish with remaining Parmesan and Romano cheese blend.

Recipe Yield

4 servings

Recipe Note

We love shrimp with lemon! This is a simple, yet gourmet, pasta dinner.

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