1/3 cup Butter
2 Medium Onions, thinly sliced
4 cloves Garlic, finely minced
2 tsp Flour
1/2 cup Half & Half
1 Tbsp Lemon Juice
1 tsp Lemon Zest
1/2 cup Grated Parmesan Cheese
1 lb shrimp, peeled and deveined
1 Tbsp Chopped Fresh Parsley
8 oz Angel hair pasta , uncooked ( or fettuccine)
Cook the pasta according to the directions on the box. Drain it and set aside keeping warm. In a large skillet, melt the butter over medium high and saute onion and garlic for about 10 minutes, stirring frequently.
Reduce the heat and stir in the flour, salt and pepper until flour just begins to color a little ( don’t let this burn) . Gradually stir in half and half, reducing heat and simmer until thickened. It shouldn’t only be about 5 minutes. Add in the lemon juice, zest and shrimp. Cook for about 3-5 minutes more or until the shrimp turns pink. Transfer this in with the cooked pasta, tossing with Parmesan cheese and sprinkle with extra parley, pepper to taste.
Simple and quick, my kids always love this dish, I never have left overs. Enjoy!