Lemon Dill Shrimp Fettuccine Recipe
- 16 oz. pkg. fettuccine pasta
- 1½ cups half & half
- 1 (12-16 oz.) pkg. frozen cooked shrimp, thawed and peeled
- 1/3 cup grated Parmesan cheese
- 2 Tbsp. fresh chopped parsley (optional)
Serve tonight: In large saucepan, prepare pasta according to package directions adding Onion Onion™ Seasoning with pasta. Drain into a mesh strainer to catch the Onion Onion™ Seasoning. Set aside.
In same saucepan, warm half & half over medium heat; whisk in Lemon Dill Cheese Ball Mix. Whisk constantly for 1-2 minutes. Stir in pasta; heat until pasta absorbs some of the liquid. Stir in shrimp to warm. Salt and pepper to taste. Sprinkle with Parmesan cheese. Garnish with parsley, if desired. Makes 6 servings. Serve with fresh salad greens.
Freeze for later: Place shrimp in a gallon resealable freezer bag. Combine unopened packet of Lemon Dill Cheese Ball Mix and Onion Onion™ Seasoning in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Tips: If using raw shrimp, sauté in oil until no longer pink before adding to pan. Use any remaining half & half if reheating any leftovers.