FETTUCCINI WITH LEMON GARLIC SHRIMP

1 pkg. (9oz.) Fettuccine
3 tablespoons butter or margarine
1/4 cup onion, chopped
4 cloves garlic, chopped
1 can (14.5 oz.) chicken broth
2 tablespoons cornstarch
1 pound medium shrimp, peeled and deveined
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons shredded Parmesan cheese

Melt butter in large skillet. Add onion, and garlic; cook until onion is tender. Add chicken broth and cornstarch; mix until smooth. Cook until sauce is thickened and translucent. Add shrimp, parsley and lemon juice; cook until shrimp turns pink. Prepare pasta according to package directions. Toss pasta with shrimp mixture. Garnish with Parmesan cheese.
Yield: 4 servings

Erin Ropelato