Easy Shrimp and Lemon Fettucini

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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

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