Creamy Lemon Herb Fettuccine Recipe

About this recipe

A delightful pescatarian dinner featuring fettuccine in a creamy lemon herb sauce, perfect for a quick yet elegant meal solution.

Ingredients

• 250G Filotea Truffle Fettuccine Artisan Egg Pasta
• 200G All Things Butter Unsalted Butter
• 100 G Jumbo Garlic 100g
• - International Delight Coffee House Inspirations Half And Half
• 50G Pepper Black Ground BWFO
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 50G Picard Chopped Flat Parsley
• - Sunita Lemon Juice Organic

Instructions

1. 1. Cook 6 oz fettuccine according to package directions until al dente. Drain and set aside.
2. 2. In a large skillet, melt 1/4 cup butter over medium heat. Add 2 minced garlic cloves and sauté until fragrant and lightly golden, about 1-2 minutes.
3. 3. Stir in 1 cup half and half, 1 tbsp lemon juice, and 1/8 tsp black pepper. Cook for 2-3 minutes, stirring occasionally, until the mixture begins to bubble gently.
4. 4. Add 1/2 cup grated Parmesan cheese and stir until the cheese is melted and the sauce is smooth, about 1 minute.
5. 5. Remove the skillet from heat and toss the cooked fettuccine in the sauce until evenly coated.
6. 6. Garnish with 2 tbsp chopped fresh parsley and serve immediately. Optionally, sprinkle with additional Parmesan cheese.