FETTUCCINE IN LEMON BUTTER SAUCE
1 tablespoon of The Cook Shop Creole Seasoning
2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
½ pound fresh or dried fettuccine
4 tablespoons heavy cream
2 tablespoons (1/2 lemon) freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the
Bring a pot of heavily salted water to a boil.
Using medium heat, add the butter into a skillet, then add the lemon zest.
Drop the fettuccine into the boiling water. Cook pasta according to package directions. Drain.
Add the cream to the butter and lemon zest mixture. Next, add the pasta and lemon juice. Stir until heated through. Add the Parmesan and toss.
Serve with additional Parmesan and lemon zest on the side.