Aimee Fortney's Lemon Fettuccine - WSMV News 4

Aimee Fortney's Lemon Fettuccine

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Need a fresh-tasting, quick and easy dinner? Whip up a batch of lemon fettuccine, and everyone will be happy!


  • 1 pound box fettuccine
  • 1 shallot, diced
  • 1 tablespoon olive oil
  • 1 lemon, peel removed
  • 2 cups heavy whipping cream
  • 1 egg
  • 1 teaspoon black pepper
  • 1/2 cup to 1 cup frozen peas
  • 2 tablespoons fresh basil, chopped,
  • More lemon zest for topping
  • Parmesan Reggiano cheese for topping

*Optional: chopped pieces of ham/chicken/shrimp

Cook the fettuccine and save pasta water in case you need to thin out sauce. Cook the shallot in olive oil. Whisk the egg and heavy cream together, then add the lemon peel.

Heat this heavy cream and lemon mixture (either in the microwave or in a small sauce pot) until it is bubbling but not boiling. Add this hot mixture to the skillet with the shallot.

Stir well and then add the fettuccine to the skillet, using tongs to coat everything together. A few minutes before serving, add 1/2 to 1 cup frozen peas and stir to incorporate and allow peas to warm up. If desired, add pieces of ham/chicken or shrimp to your fettuccine.

When ready to plate, top with freshly squeezed lemon juice, freshly grated cheese, lemon zest and fresh basil.

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