Lemony Shrimp Fettuccine

• 12 ounces uncooked fettuccine
• 1/3 cup butter, cubed
• 1-2/3 cups heavy whipping cream
• 3/4 cup grated Parmesan cheese
• 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
• 3/4 cup seeded chopped tomatoes
• 1/2 cup finely chopped roasted sweet red pepper
• 1-1/2 teaspoons grated lemon zest
• 1/3 cup lemon juice
• 1/4 cup slivered almonds, toasted

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, 3-4 minutes or until slightly thickened, stirring constantly. Reduce heat to low. Whisk in cheese until smooth. Add shrimp, tomato and red pepper; heat through. Stir in lemon zest and juice.
2. Drain fettuccine; transfer to a large bowl. Add shrimp mixture; toss to combine. Sprinkle with almonds.

fettuccine, butter, heavy whipping cream, parmesan cheese, shrimp, tomatoes, sweet red pepper, lemon zest, lemon juice, slivered almonds

Taken from www.tasteofhome.com/recipes/lemony-shrimp-fettuccine/ (may not work)