Fettuccini with a Light Lemon Sauce

Recipe: Fettuccini with a Light Lemon Sauce


  • 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


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.

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Recipe by yumm yumm yumm.
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