Lemon-Shrimp Fettuccine

• 1 package (12 ounces) fettuccine
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
• 1 tablespoon grated lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup shredded Parmesan cheese

1. In a Dutch oven, cook fettuccine according to package directions. Drain pasta, reserving 1 cup pasta water. Return pan to heat; heat butter and oil over medium heat. Add shrimp and onion; cook and stir 3-4 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer.
2. Stir in beans, tomatoes, lemon zest, lemon juice, salt and pepper flakes. Add fettuccine and cheese; toss to combine, adding enough reserved pasta water to moisten pasta.

fettuccine, butter, olive oil, shrimp, onion, garlic, cannellini beans, soft sundried, lemon zest, lemon juice, salt, red pepper, parmesan cheese

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