Shrimp Fettuccine Al Limone Parmigiano Reggiano

Ingredients

• 1 La Campofilone Fettuccine Al Limone, only use half the box
• 1 LbShrimp
• 1/2 Cup Heavy Cream
• 1 TbspLemon olive oil
• 1 TbspParsley

Instructions

1. Boil the pasta in 10 quarts of salted water for 1–2 minutes, starting to check at 60 seconds. 2. Do not stir the pasta; allow it to "bloom" naturally. 3. While boiling, add lemon olive oil and heavy cream to pan. 4. Add the shrimp to the skillet. 5. Cook the shrimp until it turns pink, about 2-3 minutes. 6. Transfer the pasta directly to the skillet. 7. Sprinkle cheese over the pasta. 8. Toss or stir vigorously for 30 seconds, until the cheese melts into a creamy, pale-gold sauce. 9. Finish with parsley and extra lemon olive oil if desired for some extra citrus flavor.