Just tell yourself its all about portion control when making this deliciously rich dinner. Rosemary blended with lemon, makes this sauce so divine that you might just find your children fighting over the last bite. (Not like that happened at our house - never..he..he)
- 1 Pound of shrimp
- 2 Tablespoons of butter
- 1 shallot (chopped)
- Juice from 1 large lemon
- Zest from a lemon
- 2 cups of heavy cream
- 3/4 cup of chicken broth
- 1 Tablespoon of dried rosemary
- 1 package of fettuccine
First clean and peel your shrimp.
Melt 1 Tablespoon of butter in a saucepan. Cook the shrimp for about 3 minutes.
Then move the shrimp to a separate plate once 1/2 way cooked.
Melt another tablespoon of butter in the pan, and then add the chopped scallops. Cook for about 2-3 minutes before adding the chicken broth, cream and rosemary.
Bring to a boil and cook until partially reduced. Then return the shrimp to the pan.
Cook with shrimp in the sauce for an additional 5 minutes, and then mix with the pre-cooked fettuccine.