8 ounces fettuccine noodles, uncooked
1/3 cup butter
2 medium onions, thinly sliced
4 cloves garlic, finely minced
2 tsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup half and half
1 tbsp. lemon juice
1 tsp. lemon zest
1/2 cup grated Parmesan cheese
1 pound large shrimp, peeled and deveined
1 tbsp. chopped fresh parsley
Prepare fettuccine according to package directions, drain and keep warm.
Prepare shrimp.
Meanwhile, in a large skillet, melt butter over medium high and saute onion and garlic for 7-10 minutes, stirring frequently.
Reduce heat and stir in flour, salt and pepper until flour just begins to color.
Gradually stir in half and half, reduce heat and simmer until thickened, about 5 minutes.
Add lemon juice, zest and shrimp and cook for 3 more minutes just until shrimp turns pink.
Place warm pasta in a large, warmed serving bowl, toss with sauce mixture and Parmesan cheese.
Number of Servings: 6
No comments:
Post a Comment