Shrimp and Lemon Fettuccine

Written By Judy Doherty, MPS, PCII
Shrimp and Lemon Fettuccine

Shrimp and Lemon Fettuccine

Yield 5
Author Judy Doherty
Prep time
5 Min
Cook time
20 Min
Total time
25 Min

Here is a quick-cooking summer pasta dish that cooks the shrimp with the pasta and then finishes off with olive oil, garlic, basil, and fresh lemon juice.

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Ingredients

  • 1 pound box of fettuccine noodles
  • 16 ounces of shrimp, peeled, deveined, and thawed
  • 4 cloves minced garlic
  • 1 tablespoon olive oil
  • 1/2 cup basil leaves (or microbasil), chopped
  • 4 lemons
  • 2 tablespoons Parmesan cheese

Instructions

  1. Cook the fettuccine in a large pot of boiling water for 9-10 minutes. Stir occasionally. When the noodles are almost done, add the shrimp.
  2. Cook about 3 minutes until the shrimp turn pink and are done. Drain all in a colander.
  3. Heat a Dutch oven-style pan over medium heat. Add the olive oil and then saute the garlic. Add the noodle and shrimp mixture and allow it to heat. Add the fresh basil and juice of the lemons. Toss and serve.
  4. Optional garnishes: grated Parmesan cheese and Aleppo pepper or red pepper flakes.

Nutrition Facts

Calories

487

Fat

8 g

Sat. Fat

2 g

Carbs

74 g

Fiber

6 g

Net carbs

68 g

Sugar

4 g

Protein

33 g

Sodium

161 mg

Cholesterol

224 mg
Shrimp and Lemon Fettuccinehttps://vimeo.com/1100093564Delicious one-pot mealhttps://i.imgur.com/aycz2nX.jpeg
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pasta, shrimp, lemon, fettucini
Pasta
American
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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