1. Mix cornstarch with broth in a small bowl, stir until combined, and set aside. 2. Heat olive oil and butter in a large skillet over medium-high heat until butter sizzles. 3. Saute onion and garlic until onion is translucent and begins to brown. Do not let garlic brown. 4. Add shrimp, parsley, lemon juice, and cayenne pepper. Stir and toss until shrimp is cooked through and turns pink, about 5 minutes. 5. Stir broth mixture again, and add to pan. Stir to combine, reduce heat to medium, and continue cooking until sauce begins to thicken. 6. Add cooked fettuccine, balsamic vinegar and Parmesan cheese. Toss to combine, and serve immediately with additional Parmesan cheese on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
