Lemon shrimp alfredo recipe

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This is a light and savory pot dish that is perfect to serve during the weekend. It will soon become every seafood lovers dream.

  • Yield: 4 Servings
  • Preparation Time: 30 Minutes


  • 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
How to Make It
  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.

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