Recipe: Fettuccini with a Light Lemon Sauce
Ingredients
- 3 Tbs fresh lemon juice
- Zest of 1 lemon (leave a pinch for garnish)
- 1 cup heavy cream
- 2 cups skim milk
- 2 Tbs fresh chives, chopped
- 2 lbs medium shrimp peeled and deveined
- 1 ½-2 lb Fettuccini
- 1 Tbs olive oil
- 1/8 tsp White pepper
- Lemon wedges for garnish
Instructions
In a large pasta pot, bring water to a boil and salt for the Fettuccini
Meanwhile, in a medium bowl combine the peeled, washed and deveined shrimp and mix with the lemon juice to coat all the shrimp.
In a large saucepan heat the heavy cream, milk, white pepper and lemon zest over medium heat and still occasionally but do not allow to burn.
In a sauté pan heat 1 Tbs of olive oil over medium high heat add the shrimp with lemon juice coating for 3-5 minutes until shrimp are pink and cooked through. Set aside- drain any remaining liquid.
Add the cooked pasta to the cream and stir to combine.
Transfer to a large shallow serving dish and top with cooked shrimp and garnish with fresh chopped chives and lemon zest and wedges.
Copyright © Copyright andicakes 2010.
Recipe by yumm yumm yumm.
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