The Table: Shrimp & Fettucini….

Shrimp And Fettucini


4 Tablespoons Butter

1/4 Cup Chopped Shallots

4 Cloves Garlic, Minced

1 (14.5 Ounce) Can Chicken Broth

2 Tablespoons Cornstarch

1/2 Cup Parmesan And Romano Cheese Blend, Divided

2 Pounds Large Shrimp – Peeled, Deveined, And Tails Removed

1/4 Cup Chopped Sun-Dried Tomatoes

1/4 Cup Chopped Fresh Flat Leaf Parsley

3 Tablespoons Fresh Lemon Juice

1 (9 Ounce) Package Fettuccine


  1. Melt butter in a large skillet over medium heat. Add shallots and garlic. Cook until onion is tender, about 5 minutes. Add chicken broth and cornstarch; mix until smooth. Cook until sauce is thickened, about 5 minutes more. Add 2 tablespoons Parmesan-Romano cheese blend, stirring until smooth. Add shrimp, sun-dried tomatoes, parsley, and lemon juice. Cook until shrimp turns pink, about 5 minutes more.

  2. Bring a large pot of lightly salted water to a boil. Cook fettuccine in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain. Toss pasta with shrimp mixture. Garnish with remaining Parmesan and Romano cheese blend.

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