Shrimp with lemon alfredo sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Tiger shrimp -- raw |
| 1 | large | Lemon |
| 8 | ounces | Fettucine |
| 2 | tablespoons | Unsalted butter |
| ¾ | cup | Half and half -- OR |
| Light cream | ||
| ½ | cup | Parmesan cheese -- grated |
| Salt and pepper | ||
Directions
Bring a large pot of salted water to a boil. Peel and devein the shrimp, rinse in cold water and pat dry with paper towels. Grate enough zest (yellow part only) from the lemon to measure 1 teaspoon, then squeeze the juice from the lemon; set the zest and juice aside.
When the water comes to a rolling boil, add the fettuccine and simmer just until al dente (tender, but still firm), 2-3 minutes for fresh pasta. 5-7 minutes for dried. While the pasta is cooking, combine the butter and cream in a medium skillet (preferably non-stick, bring to a boil and boil for about 3 minutes, stirring occasionally. Stir in the lemon zest, lemon juice and shrimp and simmer until the shrimp are opaque through, 3-5 minutes; the shrimp will be evenly pink and partly curled.
Drain the pasta thoroughly and put it in a large bowl. Pour the hot shrimp sauce over, sprinkle with Parmesan cheese, salt and pepper and stir quickly and thoroughly to coat the noodles with sauce. Transfer the hot pasta to individual plates, distributing the shrimp evenly.
Serve immediately, passing extra grated Parmesan cheese alongside.
Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994 From: Marjorie Scofield Date: 06-25-95 (21:01) (160) Fido: Recipes