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  • 2 tablespoons unsalted butter
  • 1 1/2 pounds large shrimp (31-35 count), peeled and deveined
  • 1/3 cup chopped shallots
  • Grated zest of 1 large lemon
  • 3 tablespoons fresh lemon juice
  • 2 cups heavy cream
  • 3/4 cup canned reduced-sodium chicken broth
  • 4 teaspoons finely chopped fresh rosemary
  • 1 pound dried fettuccine
  • Kosher salt and freshly ground black pepper
  • Rosemary sprigs, for garnish



Step 1

Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the shrimp. Cook, stirring occasionally, just until they turn opaque, about 2 minutes. Do not overcook the shrimp at this point, as they will cook more later. Transfer the shrimp to a plate.Melt the remaining 1 tablespoon butter in the skillet. Add the shallots and cook, stirring often, until softened. Add the lemon zest and juice -- the juice will immediately evaporate into a glaze. Stir in the heavy cream, broth and chopped rosemary. Bring to a boil and cook until the sauce has reduced to about 1¼ cups, 5 to 7 minutes. During the last minute, return the shrimp to the skillet. Season the sauce to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook just until tender, about 9 minutes. Drain well. Return the fettuccine to the pot. Add the sauce and mix well.

Serve hot in individual bowls, garnish with the rosemary sprigs.

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