Fettuccine with shrimp and lemon
4 to 6
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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
- Cook the pasta according to instructions on package.
- Meanwhile, in a pan, heat the oil on medium-high heat and sauté the shrimp and garlic.
- Deglaze with the white wine and bring to a boil. Let reduce by half.
- Add the parsley and lemon zest. Season generously. Stir well.
- Add the pasta, coating well. Serve immediately.
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