Lemon Garlic Shrimp Fettucine

• 12 ounces Fettucine
• 1 tablespoon Olive Oil
• 3 tablespoons Butter
• 1 pound Shrimp, shelled
• 6 cloves Garlic
• 1/2 teaspoon Red Pepper Flakes
• 1 teaspoon Lemon Zest
• 1/4 teaspoon Salt and Pepper
• 2 tablespoons Flour
• 1 1/2 cups Liquid (broth, water, wine)
• 1/2 cup Heavy Cream
• 1/4 cup Pesto
• 1 tablespoon Lemon Juice
• 1/2 cup Parmesan, Grated
• 1 cup Parsley, chopped
• 1/4 cup Parmesan and Lemon Juice for garnish to taste

1. Cook pasta to al dente. Drain, reserving 1/2 cup liquid. Set aside both.
2. In a large skillet, melt 1 T butter and 1 T olive oil over medium high heat; add 4 garlic cloves, minced, red pepper, zest, salt and pepper. Add shrimp; cook 4 minutes. Scrape to a plate and set aside.
3. In same skillet, melt 2 T butter over medium heat. Add 2 more minced garlic cloves, saute 30 seconds. Take off heat, add 2 tablespoons flour, return to heat, and make roux. Add liquid, cream and pesto; bring to simmer and thicken for 3-5 minutes.
4. Reduce heat to low; stir in lemon juice and parmesan.

fettucine, olive oil, butter, shrimp, garlic, red pepper, lemon zest, salt, flour, liquid, heavy cream, pesto, lemon juice, parmesan, parsley, parmesan and

Taken from www.epicurious.com/recipes/member/views/lemon-garlic-shrimp-fettucine-5a85b8885245055bf5074962 (may not work)