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 caloriescarbohydrate: 44.1 gcholesterol: 249.4 mgfat: 12.9 gfiber: 3.4 gprotein: 29.2 gsaturatedFat: 7 gservingSize: -sodium: 850.4 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Fettuccine with Lemon-Garlic Shrimp
Directions
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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.
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.