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
copyright foodandhealth.com
pasta, shrimp, lemon, fettucini
Pasta
American
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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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