Jill's Lemon Basil Shrimp Fettuccine

Jill's Lemon Basil Shrimp Fettuccine

Ingredients

• 1 package Fettuccine
• 1 cup heavy cream
• 1 cup milk
• 3 TBS flour
• 4 TBS Parmesan Cheese (Shredded)
• 1 pound medium sized frozen cooked shrimp, thawed and tails removed
• 1 1/2 TBS Celia's Meyer Lemon Infused EVOO
• 1 1/2 TBS Celia's Fresh Basil Infused EVOO
• Salt & Pepper to taste

Directions

1. In a large sauce pan, fill 3/4 full with water. Add 1 tsp salt, bring to boil. Add fettuccine and cook until done.
3. In a medium bowl add cream, milk and flour and whisk until flour is dissolved. Add meyer lemon and basil EVOO and whisk again (oil will not completely mix in but will break down into small droplets). Add this mixture to large skillet. Heat on medium high stirring constantly, once warm add cheese, then keep stirring constantly until boiling and thickened. Add shrimp and cook until shrimp is the same heat as the sauce, add salt and pepper to taste.
5. Drain fettuccine, place a little on plate, top with shrimp mixture and serve. We like to use steamed asparagus on the plate as well.