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| Fettuccine with Lemon-Garlic Shrimp |
"We love shrimp with lemon! This is a easy, yet gourmand, pasta dinner."
Ingredients :
- three tablespoons butter
- 1/four cup chopped onion
- four cloves garlic, coarsely chopped
- 1 (14.Five ounce) can fowl broth
- 2 tablespoons cornstarch
- 1/4 cup Parmesan and Romano cheese blend (inclusive of Sargento's®), divided
- 1 pound huge shrimp - peeled, deveined, and tails removed
- 1/4 cup chopped sun-dried tomatoes
- 1/four cup chopped sparkling parsley
- 3 tablespoons fresh lemon juice
- 1 (9 ounce) package clean fettuccine (along with Buitoni®)
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 35M |
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- Melt butter in a large skillet over medium heat. Add onion and garlic. Cook till onion is tender, approximately five mins. Add chicken broth and cornstarch; blend until smooth. Cook until sauce is thickened, approximately five mins extra. Add 2 tablespoons Parmesan-Romano cheese combination, stirring until easy. Add shrimp, sun-dried tomatoes, parsley, and lemon juice. Cook till shrimp turns purple, approximately 5 minutes extra.
- Bring a big pot of lightly salted water to a boil. Cook fettuccine inside the boiling water until tender but firm to the chew, 1 to 3 minutes; drain. Toss pasta with shrimp aggregate. Garnish with closing Parmesan and Romano cheese mixture.
Notes :
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