LEMON-SHRIMP FETTUCCINE

Lemon-Shrimp Fettuccine image

This pasta recipe is one-pot easy and doesn't make a mess out of your kitchen. To give it a healthier spin, I sometimes use whole wheat fettuccine. -Mike McCormick, Moore, South Carolina

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (12 ounces) fettuccine
3 tablespoons butter
1 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined
1 small onion, chopped
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 cup shredded Parmesan cheese

Steps:

In a Dutch oven, cook fettuccine according to package directions. Drain pasta, reserving 1 cup pasta water. Return pan to heat; heat butter and oil over medium heat. Add shrimp and onion; cook and stir 3-4 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer., Stir in beans, tomatoes, lemon zest, lemon juice, salt and pepper flakes. Add fettuccine and cheese; toss to combine, adding enough reserved pasta water to moisten pasta.

Nutrition Facts : Calories 440 calories, Fat 13g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 571mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 7g fiber), Protein 26g protein.