Hands-On Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 6
1 pound medium fresh, raw shrimp, peeled
1/2 teaspoon salt
1/4 teaspoon lemon pepper
3 tablespoons olive oil
1 small onion, peeled and chopped
1 medium red bell pepper, seeded and sliced
8 ounces button mushrooms, sliced
11/2 cups heavy cream
1 (16-ounce) package fettuccine, cooked and drained
1 cup grated Parmesan cheese
1 tablespoon chopped parsley
1. Dry shrimp with a paper towel and season with salt and lemon pepper.
2. In a large saucepan over medium-high, heat olive oil. Add onion and cook, stirring often, for 4–5 minutes or until tender. Add bell pepper and mushrooms; cook over medium heat for 4–5 minutes or until mushrooms are tender and cooked through and peppers are crisp-tender.
3. Add shrimp and cook until they curl and turn pink, about 2 minutes. Stir in cream and heat for 2 minutes. Add cooked pasta, tossing gently to combine. Cook over medium heat for 3–4 minutes until sauce is slightly thickened and pasta is hot. Add cheese and stir gently to coat. Sprinkle with parsley and serve immediately.
Per Serving: Calories: 520 | Fat: 24 g | Saturated fat: 18 g | Cholesterol: 205 mg | Sodium: 610 mg | Total carbohydrates: 29 g | Dietary fiber: 2 g | Sugars: 4 g | Protein: 26 g