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Fettuccine with shrimp and lemon


10 minutes


15 minutes


4 to 6

Fettuccine with shrimp and lemon
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450 g (1 lb.) fettuccine
45 ml (3 tbsp.) olive oil
625 g (1 1/4 lb.) raw shrimp, peeled
4 garlic cloves, chopped
180 ml (3/4 cup) white wine
250 ml (1 cup) fresh parsley, chopped
30 ml (2 tbsp.) lemon zest
Salt and ground black pepper


  1. Cook the pasta according to instructions on package.
  2. Meanwhile, in a pan, heat the oil on medium-high heat and sauté the shrimp and garlic.
  3. Deglaze with the white wine and bring to a boil. Let reduce by half.
  4. Add the parsley and lemon zest. Season generously. Stir well.
  5. Add the pasta, coating well. Serve immediately.

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