Fettuccine with Shrimp and Lemon Cream Sauce

Fettuccine with Shrimp and Lemon Cream Sauce

Dish Name : Fettuccine with Shrimp and Lemon Cream Sauce

Yield: 12 servings

Fresh spinach fettuccine - 36 oz.
Olive oil - 6 tsp.
Shrimp, shelled, deveined - 3 lb. medium
Garlic, minced - 9 cloves
Fresh lemon juice -6 Tbsp.
Low-sodium chicken broth, defatted - 2 1/4 cups
Evaporated low-fat milk - 3 cups
Lemon zest, grated - 2 1/4 tsp.
Salt - 1 1/2 tsp.
Cornstarch - 4 1/2 tsp.
Water - 3 Tbsp.
Fresh basil or parsley, chopped - 3/4 cup


  1. Cook fettuccine; drain, keep warm.

  2. In large nonstick skillet, heat oil. Add shrimp and garlic; cook, stirring, until shrimp are opaque on outside but translucent in center, about 2 minutes. Transfer to plate and set aside.

  3. Add lemon juice to skillet, stirring with garlic. Add broth. Cook 1 minute. Add milk, lemon zest, salt; heat to boil.

  4. Mix cornstarch with water; add to skillet. Cook, stirring constantly, until thickened, about 1 minute. Add shrimp, cook until opaque throughout. Add basil or parsley. Transfer mixture to large bowl; add fettuccine, toss well, serve.

Nutrition per portion: Calories, 510; fat, 9g. (16% calories from fat); carbohydrate, 70g; protein, 36g; sodium, 659mg.