Ingredients:

1/2 lb Lemon Pepper Fettuccini
2 Tbsp Meyer Lemon Olive Oil
1 large yellow onion, chopped
2 cloves garlic, minced
1/2 tsp each, paprika and cayenne pepper
1/2 tsp each, oregano and thyme
1/2 tsp sea salt
1/2 cup dry white wine
1 cup heavy cream
1 lb shrimp, peeled, deveined
1/4 cup green onion, chopped
1/4 cup fresh parsley, chopped
1/2 cup fresh parmesan, grated

Directions:

Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain and return to pot. Toss with a few tablespoons of Meyer Lemon Olive Oil and cover to keep warm.

In a large saute pan, heat Meyer Lemon Olive Oil, add onions and garlic and cook until soft. Add paprika, cayenne, oregano, thyme and salt. Cook stirring for 1 minute, add wine. Cook over medium-high heat until wine is reduced by half. Add the cream and cook until slightly thickened. Add the shrimp and cook until pink, then add the green onions and parsley. Add the pasta to the pan and toss. Add 1/4 cup of parmesan and toss before plating. Garnish with a sprinkle of parsley and more parmesan.

Serves 4