Ingredients
1 package (16 ounces) fettuccine1/2 cup butter, cubed3 medium onions, halved and thinly sliced (about 3 cups)8 garlic cloves, minced4 teaspoons all-purpose flour1 teaspoon salt1 teaspoon pepper1 cup half-and-half cream2 pounds uncooked shrimp (26-30 per pound), peeled and deveined1 tablespoon grated lemon zest2 tablespoons lemon juice1 cup grated Parmesan cheese2 tablespoons minced fresh parsley
Preparation
In a 6-qt. stockpot, cook fettuccine according to package directions. Drain; return to pot.
Meanwhile, in a large skillet, heat butter over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour, salt and pepper until blended; gradually stir in cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened.
Stir in shrimp, lemon zest and lemon juice; cook 3-4 minutes or until shrimp turn pink. Stir in cheese and parsley. Add to fettuccine; toss to combine.
