Shrimp Alfredo Fettuccine

• 1 package (16 ounces) fettuccine
• 1/2 cup butter, cubed
• 3 medium onions, halved and thinly sliced (about 3 cups)
• 8 garlic cloves, minced
• 4 teaspoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup half-and-half cream
• 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
• 1 tablespoon grated lemon zest
• 2 tablespoons lemon juice
• 1 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley

1. In a 6-qt. stockpot, cook fettuccine according to package directions. Drain; return to pot.
2. Meanwhile, in a large skillet, heat butter over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour, salt and pepper until blended; gradually stir in cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened.
3. Stir in shrimp, lemon zest and lemon juice; cook 3-4 minutes or until shrimp turn pink. Stir in cheese and parsley. Add to fettuccine; toss to combine.

fettuccine, butter, onions, garlic, allpurpose, salt, pepper, cream, shrimp, lemon zest, lemon juice, parmesan cheese, parsley

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