Lemon Parsley Fettuccine with Shrimp

8 ounces pasta, plus 1/4 cup reserved pasta water
10-12 large shrimp
4 tablespoons butter
2 tablespoons lemon juice
2 tablespoons fresh parsley

Cook pasta according to package instructions, reserving 1/4 cup of starchy water for later. (Salt the pasta water for added flavor.) Grill shrimp in a pan on medium-low heat, about two minutes on each side or until fully pink and opaque. Once pasta is cooked, add butter and pasta water and toss to combine. Add lemon juice and fresh parsley, and toss. Top with grilled shrimp.

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