lemon shrimp fettuccine

are you looking for a lemon pasta recipe?  well, this is one that combines shrimp, lemon and pasta which i have made more than once for family and guests.
sure, you could substitute any kind of pasta, such as angel hair or spaghetti, however; i think the wider fettuccine absorbs the wonderful lemon flavor and adds to the overall taste of the dish.
to make the entree:   prepare the pasta in boiling water as directed. meanwhile, heat a very large deep skillet with two tablespoons of canola or light olive oil on the cooktop.  add 20 large peeled and deveined shrimp (21 to 25 per pound) and cook about one minute until pink and opaque.   transfer the shrimp to a plate to rest while preparing the rest of the dish.
next, melt one tablespoon of butter in the same pan, add one teaspoon minced garlic, 2 tablespoons lemon juice, 2 tablespoons pinot grigio or any white wine, fresh or dried lemon peel, one tablespoon fresh or dried parsley, and crushed red pepper to taste. whisk in two more tablespoons of butter or margarine, and season the sauce to taste with salt.  cook until hot and ready to finish the dish.
mix in the cooked pasta and return the shrimp to the pan and mix thoroughly.  toss and serve with a green salad and crusty bread.
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