Why should chicken get all the attention? Classic Shrimp Fettuccine Alfredo steals the show, with the sweet-and-savory seafood in the deliciously classic cream sauce. Zesty, bright, and rich, that sauce makes flavor dreams come true, and there it is, all over some tender fettuccine! Mmmm, Classic Shrimp Fettuccine Alfredo changes up the pasta game, and you’re the winner!

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  • 1 (16-ounce) package fettuccine
  • 1/2 cup butter, cubed
  • 3 medium onions, halved, thinly sliced
  • 8 cloves garlic, minced
  • 4 teaspoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup half-and-half
  • 2 pounds shrimp, peeled and deveined
  • 1 tablespoon lemon zest, plus 2 tablespoons lemon juice
  • 1 cup parmesan cheese, grated
  • 2 tablespoons fresh parsley, minced
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Step 1 –In a large stockpot of salted, boiling water, add the fettuccine and cook until al dente, according to the package directions.

Step 2 –Drain the pasta and return it to the pot.

Step 3 –In a large skillet over medium heat, melt the butter.

Step 4 –Add the onions and cook, while stirring, until tender, about 8-10 minutes.

Step 5 –Add the garlic and cook, while stirring, until fragrant, about 1 minute.

Step 6 –Add the flour, the salt, and the pepper and stir until blended, about 1-2 minutes.

Step 7 –Gradually add the half-and-half, while stirring, until combined.

Step 8 –Bring the sauce mixture to a boil, while stirring constantly.

Step 9 –Cook the sauce mixture, while stirring, until thickened, about 2-4 minutes.

Step 10 –Add the shrimp, the lemon zest, and the lemon juice and cook, while stirring, until all of the shrimp turn pink and reach an internal temperature of 145 degrees F, about 3-4 minutes.

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Step 11 –Add the parmesan cheese and the parsley and stir to combine.

Step 12 –Add the shrimp sauce mixture to the fettuccine and toss to combine.

Step 13 –Serve.