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Hi Everyone! Today's recipe is another great recipe for Lent, Fettuccine with Shrimp in a Garlic-Lemon Sauce! This is another simple, yet delicious recipe you could use for any day or any kind of special occasion! I hope you like it! Enjoy!
Serves 4-6
Ingredients:
- 2 lbs Shrimp, peeled and deveined
- 1lb Fettuccine
- ½ cup finely chopped onion
- 4-5 minced Garlic cloves + 1 garlic clove to cook the pasta
- 1½ tablespoons Lemon Zest
- 1 cup of white wine (use a good quality wine, because it will affect the flavor)
- Juice of 1 lemon
- ½ cup Fresh Parsley
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Butter
- salt and black pepper to taste
- 1 teaspoon Garlic Powder
- 2 teaspoons Dry Oregano
- pinch of crushed red pepper (optional)
Cook the pasta following the directions on the package. Cook until Al-Dente, drain and set aside until ready to use it. (I cook my pasta in boiling water with a dash of oil, 1 garlic clove and plenty of salt).
Season the shrimp with 1 teaspoon of garlic powder, 1 teaspoon of dry oregano, a pinch of crushed red pepper, salt and black pepper to taste. Mix well to season every single shrimp and set aside until ready to use.
In a large skillet, on medium-low heat, add in the olive oil, and the butter, also add in the garlic and the lemon zest, cook for about 2 or 3 minutes on medium-low or just until the garlic becomes translucent. (Remember we are cooking this on low heat because we don't want to burn the garlic or the lemons zest! if you burn either of them, your sauce will be really bitter!)
After 3 minutes or so, add in the onion and cook for 2 more minutes or just until the onion becomes soft. Then add in the wine, and cook on medium-high for 1 minute, just to get rid of some of the alcohol in the wine.
After a minute add in the shrimp and cook for 3-4 more minutes or just until the shrimp is well cooked. You will know the shrimp is cooked when it turns a pinkish kind of color.
Once the shrimp is done, add in the pasta, also add in the fresh parsley, season with a 1 teaspoon of dry Oregano, the juice of 1 lemon, more salt and pepper if needed, stir everything together and continue to cook the pasta for 1 more minute to make sure the pasta absorbs all the flavors, then serve. Enjoy
