Lemon Pepper Shrimp & Fettuccine

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes

Restaurant-quality dinner at home? Yes, please! This Lemon Pepper Shrimp & Fettuccine uses our brand new CMM Lemon Pepper to create a silky, zesty sauce that is completely gluten-free. It’s light, fresh, and ready in under 30 minutes!

Ingredients:

• 12 oz Gluten-Free Fettuccine
• 1 lb Large Shrimp, peeled and deveined
• 1 bunch Asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons Unsalted Butter, divided
• 1 tablespoon Olive Oil
• 1.5 teaspoons Clean Monday Meals Lemon Pepper
• 3 cloves Garlic, minced
• 1 Lemon, half juiced and half sliced
• 1/2 cup Reserved Pasta Water (liquid gold!)
• Optional garnish: Fresh parsley and red pepper flakes

Instructions:

1. Cook the gluten-free fettuccine in a large pot of salted water. Before draining, carefully scoop out 1/2 cup of the starchy pasta water and set aside. Drain the pasta when it is just shy of al dente.
2. Pat the shrimp dry and toss them in a small bowl with the Clean Monday Meals Lemon Pepper until evenly coated.
3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sauté the asparagus for about 3 minutes until bright green, then push them to the edges of the pan.
4. Add another 1 tablespoon of butter to the center of the skillet. Add the seasoned shrimp and sear for 2 minutes per side. Stir in the minced garlic during the last 30 seconds of cooking.
5. Lower the heat to medium. Add the cooked fettuccine, the final 1 tablespoon of butter, the lemon juice, and 1/4 cup of the reserved pasta water to the skillet.
6. Toss everything vigorously with tongs for 1–2 minutes. The starch in the water will emulsify with the butter and Lemon Pepper to create a glossy sauce. If the pasta looks dry, add a splash more of the reserved water.
7. Garnish with fresh parsley and lemon slices, and serve immediately while the sauce is creamy.