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fettuccine butter olive oil shrimp onion garlic cannellini beans soft sun-dried lemon zest lemon juice salt red pepper Parmesan cheese
Viewed: 10 - Published at: 7 years agoIngredients
- 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
Method
- 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.
