Fettuccine and Shrimp in Lemon Sauce
Submitted by Sue Lowes on Apr 09, 2010

Creamy lemon shrimp and pasta

Servings:
6

Complexity:   
Medium

Total Time:
30 min.

Ingredients:
9 oz fresh fettuccini or 8 oz dried
1 cup frozen petite peas
1 tablespoon butter
1/2 cup chopped shallots
1/2 cup fat-skimmed chicken broth
1/2 cup whipping cream
1 teastpoon grated lemon peel
12 ounces shelled, deveined shrimp, rinsed
2 tablespoons lemon juice
Salt and pepper
2 tablespoons chopped fresh mint leaves (optional)

Directions:
Cook pasta in 3 quarts boiling water until barely tender to bite. Take off heat, add peas and drain, reserving about 1/2 cup cooking water. Rinse and dry pan.

In the same pan, over medium-high heat, combine butter and shallots and stir often until shallots are limp, 2 to 3 minutes. Add broth, cream, lemon peelo, and shrimp, bring to a simmer. Stir occasionally until shrimp are barely opaque but still moist looking in center of thickest part, 2 to 3 minutes. Stir in lemon juice.

Return pasta and peas to pan and mix well, adding as much of the reserved cooking water to moisten as desired; stir until pasta is hot, 1 or 2 minutes. Add salt and pepper to taste. Mound on dinner plates or in a serving bowl. Sprinkle with mint, if desired.