Lemon-Shrimp Fettuccine
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
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
