Fettuccine with Lemon Garlic Shrimp

Fettuccine with Lemon Garlic Shrimp
Makes:
4
Prep Time:
15
minutes
Total Time:
30
minutes
based on 15 reviews
17
Send your taste buds soaring with the mouth-watering flavors of this beautiful and delicious Fettuccine with Lemon Garlic Shrimp dish.

In this recipe:

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Ingredients:

  • 1 pkg. (9 oz.) BUITONI Refrigerated Fettuccine
  • 3 tablespoons butter or margarine
  • 1/4 cup chopped onion
  • 4 cloves garlic, chopped
  • 1 can (14.5 oz.) chicken broth
  • 2 tablespoons cornstarch
  • 1 lb. medium shrimp, peeled , deveined
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons BUITONI® Shredded Parmesan Cheese

Directions:

MELT butter in large skillet. Add onion, and garlic; cook until onion is tender. Add chicken broth and cornstarch; mix until smooth. cook until sauce is thickened and translucent. Add shrimp, parsley and lemon juice; cook until shrimp turns pink.

PREPARE pasta according to package directions.

TOSS pasta with shrimp mixture. Garnish with Parmesan cheese.


Reviews:

Review This Recipe

Adding to Lemon Garlic Shrimp

 Star(s)

Michael Manson from Crestview, FL

I too found the original recipe somewhat lacking. I found the addition of the Feta cheese and the olives an interesting supplement but I also sautéed some mushrooms with the onions and garlic. This added yet another flavor and texture to this dish.

Read More Reviews

Review This Recipe
  •  Star(s)

    Fantabulous

    Billie Jo from

    The entire family loved this recipe. I was easy and quick to make and tasted like a restaurant made meal. I have a picky eater, she didn't eat the shrimp, but she loved the sauce and noodles. We have made it twice already. Because the boys really like seafood, we added 2lbs. of shrimp, it doesn't take away from the flavor at all - just lets the boys feel like its seafood night. Thank you for the recipe.

  •  Star(s)

    Great taste, quick fix!

    DC from

    The recipe was a cinch! Like one of the other reviewers, I agree that the sauce wasn’t as thick as I would have liked. If you want a thicker sauce and don’t have time to let it sit, I recommend using 1/2 the can of broth and adding more to your preferred consistency.

  •  Star(s)

    Very Nice!

    Mia from Macon, GA

    This dish was delicious and very light! I substituted the fettuccini with linguini instead, and used already cooked shrimp. Because of this, the sauce didnt get to cook for long because I didn't want to overcook the shrimp. The sauce was very watery. But I noticed later, if the sauce sat for a while, it got thicker. So the leftovers were even better!

  •  Star(s)

    Easy & Good

    Ashley from Chapel Hill, NC

    I made this recipe with dehydrated onions and garlic powder substituted in, and added sauted mushrooms along with more lemon juice and pepper... and it was delicious. Quick and easy to make, and served with a green salad and bread it made a lovely, nice meal worthy of guests. The friend I made it for raved about how good it was. Also kept well for lunch leftovers at work the next day.

  •  Star(s)

    Great Dish!

    Julie from

    After reading the other reviews I decided to give this recipie a shot and it turned out delicious! I recommend this tasty dish!

  •  Star(s)

    It was a Hit!

    Mary from Northern Arizona

    I have made this dish several times for different people and they all loved it. I served it with a romaine salad and garlic toast. It was easy to make and was really tasty. I will be making this again.

  •  Star(s)

    Adding to Lemon Garlic Shrimp

    Michael Manson from Crestview, FL

    I too found the original recipe somewhat lacking. I found the addition of the Feta cheese and the olives an interesting supplement but I also sautéed some mushrooms with the onions and garlic. This added yet another flavor and texture to this dish.

  •  Star(s)

    Excellent - but---

    Daphne Bardeau from Hobe Sound FL USA

    I had enough for 2 meals so with the leftovers I added some reduced fat sour cream, sliced black olives and crumbled feta. It was much creamier and a little more interesting.

  •  Star(s)

    Something missing

    Eileen from New Glasgow, Nova Scotia

    This was a delight to make, quick and simple and light. My husband thoroughly enjoyed it. However, I felt there was something missing. The flavors hit both ends of the flavor scale, it hit the front of the tongue with sharp lemon flavor and the back of the tongue with subtle shrimp flavor. I think when I make it again I will saute the shrimp in the garlic, onion, salt, pepper and throw in a pinch of crushed red peppers, marry the flavors and let the lemon enhance the fettuccine. All in all it was a very pleasant and fresh meal.

  •  Star(s)

    Very good and light!

    Sabrina from Kings Park, NY

    This was delicious and very light.....not like a heavy alfredo sauce. I added peas to the recipe to make it a little more exciting. Otherwise, it was delicious. I served it with garlic bread for dinner.....YUM.

  •  Star(s)

    DELICIOUS!!!!!!!!!

    ann fox from bergen, ny

    Thank you for a wonderful & quick meal that's not only delicious,but good for you!! I'm going to try next time to add mixed veggies to the sauce instead of a side salad. Definitely a keeper for my roll-a-dex!!!!!

  •  Star(s)

    ABSOLUTELY DELICIOUS!!

    Nedra Grant from Nassau,Bahamas

    I made this recipe for my husband and he loved it. He said that he thought he was eating a dish from the Olive Garden Resturant. I must say it was wonderful.

  •  Star(s)

    Absolutely Excellent

    Kelly Pierce from Salt Lake City, UT

    I can't say enough good about this recipe. I changed nothing, and it was devoured!

  •  Star(s)

    Exceptional

    Brenda A from Bellflower, Ca

    My kids and I made this for fathers day and everyone devoured it. Simple quick and easy to make with wonderful flavoring. All the kids ate it up. I made mine with a combination of spinach and regular fettuccine and it added color which made the dish gorgeous

  •  Star(s)

    One that everyone loves!

    Kiki from Morgantown,PA

    This was easy, delicious, and not as heavy as an alfredo (a good thing). I did use regular dry pasta and garnished it with extra parmesan and diced tomatoes. It was so good even my 2 picky kids finished their meals! Will surely make this again!!

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Fettuccine with Lemon Garlic Shrimp

    Ingredients

    • 1 pkg. (9 oz.) BUITONI Refrigerated Fettuccine
    • 3 tablespoons butter or margarine
    • 1/4 cup chopped onion
    • 4 cloves garlic, chopped
    • 1 can (14.5 oz.) chicken broth
    • 2 tablespoons cornstarch
    • 1 lb. medium shrimp, peeled , deveined
    • 1/4 cup chopped fresh parsley
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons BUITONI® Shredded Parmesan Cheese

     

    Directions

    MELT butter in large skillet. Add onion, and garlic; cook until onion is tender. Add chicken broth and cornstarch; mix until smooth. cook until sauce is thickened and translucent. Add shrimp, parsley and lemon juice; cook until shrimp turns pink.

    PREPARE pasta according to package directions.

    TOSS pasta with shrimp mixture. Garnish with Parmesan cheese.

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