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Lemon-Shrimp Fettuccine

This pasta recipe is one-pot easy and doesn't make a mess out of your kitchen. To give it a healthier spin, I sometimes use whole wheat fettuccine. —Mike McCormick, Moore, South Carolina
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings


  • 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


  • 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.
Nutrition Facts
1-1/3 cups: 440 calories, 13g fat (6g saturated fat), 112mg cholesterol, 571mg sodium, 56g carbohydrate (5g sugars, 7g fiber), 26g protein.

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