An incredible assembly of flavors and textures that create an enjoyable, delectable meal. Fettuccine with Shrimp and Lemon Cream Sauce is surprisingly tasty for a low calorie dish.
Fettuccine with Shrimp and Lemon Cream Sauce

Fettuccine with Shrimp and Lemon Cream Sauce
 
Author:
Recipe type: Pasta, Entree, Main
Cuisine: Italian
Serves: 6
Ingredients
  • 18 ounces fresh fettuccine
  • 3 teaspoons olive oil
  • 1 1/2 pounds medium shrimp, shelled, deveined
  • 4 cloves garlic, minced
  • 1/3 Cup fresh peas
  • 3 Tablespoons fresh lemon juice
  • 1 1/4 Cups low-sodium chicken broth, defatted
  • 1 1/2 Cups evaporated low-fat milk
  • 1 1/4 teaspoons lemon zest, grated
  • 3/4 teaspoon salt
  • 2 1/4 teaspoons cornstarch
  • 1 1/2 Tablespoons water
  • 1/3 Cup fresh basil or parsley, chopped
Instructions
  1. Cook fettuccine; drain, keep warm.
  2. In large nonstick skillet, heat oil. Add shrimp and garlic; cook, stirring, until shrimp are opaque on outside but translucent in center, about 2 minutes. Transfer to plate and set aside.
  3. Add lemon juice to skillet, stirring with garlic and peas. Add broth. Cook 2 minutes. Add milk, lemon zest, salt; heat to boil.
  4. Mix cornstarch with water; add to skillet. Cook, stirring constantly, until thickened, about 1 minute. Add shrimp, cook until opaque throughout. Add basil or parsley. Transfer mixture to large bowl; add fettuccine, toss well, serve.

 

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