Tuesday, May 15, 2012

Shrimp Fettuccine with a rosemary lemon sauce recipe

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.



  1. I have to stop reading Felt Stories right after breakfast; it makes me want lunch right away. I blame you for these extra pounds! ...just kidding, I don't blame you. However, fettucine with shrimp sounds amazing. My kids and I will love this.

  2. Yumm!! Looks delish! I've been looking for lots of shrimp recipes and will definitely add this one in to try out!

  3. This looks so plate licking good. I would have zero power over portion control. Thank you for sharing this yum-a-licious recipe. :)

  4. I seriously might have to make that for dinner tonight

  5. Before I developed an allergy to shellfish, I used to love making shrimp fettucini alfredo! This recipe looks awesome!


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