Fettuccine With Lemon-Garlic Shrimp

• 3 tablespoons butter
• 1/4 cup chopped onion
• 4 cloves garlic, coarsely chopped
• 1 (14.5 ounce) can chicken broth
• 2 tablespoons cornstarch
• 1/4 cup Parmesan and Romano cheese blend (such as Sargento's(R)), divided
• 1 pound large shrimp - peeled, deveined, and tails removed
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh parsley
• 3 tablespoons fresh lemon juice
• 1 (9 ounce) package fresh fettuccine (such as Buitoni(R))

1. Melt butter in a large skillet over medium heat. Add onion and garlic. Cook until onion is tender, about 5 minutes. Add chicken broth and cornstarch; mix until smooth. Cook until sauce is thickened, about 5 minutes more. Add 2 tablespoons Parmesan-Romano cheese blend, stirring until smooth. Add shrimp, sun-dried tomatoes, parsley, and lemon juice. Cook until shrimp turns pink, about 5 minutes more.
2. Bring a large pot of lightly salted water to a boil. Cook fettuccine in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain. Toss pasta with shrimp mixture. Garnish with remaining Parmesan and Romano cheese blend.

butter, onion, garlic, chicken broth, cornstarch, parmesan and romano cheese blend, shrimp, tomatoes, parsley, lemon juice, fresh fettuccine

Taken from www.allrecipes.com/recipe/263395/fettuccine-with-lemon-garlic-shrimp/ (may not work)