Lemon Fettuccine with Shrimp
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Dish
Cuisine: Italian
Keyword: Lemon Fettuccine with Shrimp
Servings: 4 Servings
Calories: 612kcal
Author: Pam - Two Cups of Health
- 3/4 lb. Fettuccine
- 1/4 Tsp Sea salt
- 3 Tsp Olive oil This equals 1 Tbsp, but it will be divided. See instructions.
- 12 Raw Shrimp
- 2 Tbsp Butter
- 3 Cloves Garlic Minced
- 1 Cup Chicken broth
- 1 Small Lemon Juiced and Zested
- 3 Tbsp Fresh Dill Chopped fine
- 1/2 Cup Ricotta Salata Cheese, grated Parmesan cheese can substitute
- 1/4 Tsp Pepper
- 3/4 Cup Tomatoes Chopped
- 8 Artichokes Trader Joes's canned in water. Cut in half.
Bring large pot of water to boil and add fettuccine, salt and 1 Tsp. olive oil. Cook until al dente, about 5 minutes. Drain the pasta and add back into pan to keep warm.
Clean and devein shrimp.
In a saute pan over medium high heat, add remaining 2 Tsp. olive oil and when hot add shrimp. Cook 1-2 minutes maximum on each side. Remove immediately to prevent continuous cooking.
In the same saute pan over medium high heat add butter and garlic and allow to cook for 2 minutes. Then add chicken broth and lemon juice. Continue cooking until broth is reduced by half, about 10 more minutes.
Add fettuccine to each serving bowl. Divide lemon zest, fresh dill, grated cheese and pepper over each bowl. Then to each bowl add 1/4 of the shrimp, tomatoes and artichokes and give the ingredients a light toss. Pour 1/4 of the warm sauce over each bowl and top with additional lemon zest and cheese, if desired.
Calories: 612kcal | Carbohydrates: 90g | Protein: 28g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 837mg | Potassium: 1323mg | Fiber: 16g | Sugar: 4g | Vitamin A: 655IU | Vitamin C: 39.6mg | Calcium: 243mg | Iron: 5.6mg