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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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LaRue Wunderlich of Lincoln, Nebraska shares this creamy shrimp pasta thatâs speedy enough for a weeknight. Ingredients:
4 ounces uncooked fettuccine |
1/4 teaspoon lemon-pepper seasoning |
16 uncooked large shrimp, peeled and deveined |
1 teaspoon lemon juice |
1 garlic clove, minced |
1-1/2 teaspoons butter |
1-1/2 teaspoons olive oil |
4 ounces cream cheese, cubed |
1/2 cup 2% milk |
1 teaspoon worcestershire sauce |
2 teaspoons capers, drained |
dash salt |
dash pepper |
minced fresh parsley, optional |
Directions:
1. Cook fettuccine according to package directions, adding lemon-pepper to the cooking water. Meanwhile, toss shrimp with lemon juice. In a large skillet, saute shrimp and garlic in butter and oil for 4-5 minutes or until shrimp turn pink; remove and keep warm.
2. In the same skillet, melt cream cheese; whisk in milk and Worcestershire sauce. Cook and stir over low heat until smooth and heated through. Stir in capers. Drain fettuccine; toss with cheese sauce. Top with shrimp; sprinkle with salt, pepper and parsley if desired. Yield: 2 servings.
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