Lemon shrimp alfredo recipe

Ingredients

• 8 ounces of fettuccine
• 1 tablespoon of extra virgin olive oil
• 4 cloves of garlic, minced
• 3 Tablespoons of all-purpose flour
• 2½ cups of low-sodium chicken broth
• 1½ cup of low-fat milk
• Dash of salt and black pepper
• 1/8 teaspoons of powdered nutmeg
• ½ of a lemon, juice only
• 12 ounces of shrimp, peeled
• ½ cup of grated parmesan cheese
• Parsley, chopped and for garnish

1. In a pot set over medium heat, add in the olive oil. Add in the minced garlic. Cook for 1 minute or until fragrant.
2. Add in the all-purpose flour. Whisk to mix.
3. Add in the low-sodium chicken broth and low-fat milk. Whisk until smooth in consistency. Add in the lemon juice and powdered nutmeg. Season with a dash of salt and black pepper. Allow to come to a boil.
4. Add in the fettuccine. Cook for 15 minutes or until soft.
5. Add in the shrimp and continue to cook for 5 minutes. Remove from heat.
6. Add in the grated Parmesan cheese and stir well to incorporate.
7. Serve immediately with a garnish of chopped parsley.