Preparation

1. In a mixer add the flour, wheat semolina and egg. Mix until it forms a smooth combination. 2. Take the dough out of the mixer and compact it with your hands. Reserve in a bag at room temperature. 3. Laminate the pasta and cut it (cut fettuccine). Add a little flour and reserve the pasta in a plastic box with a lid to prevent it from drying out. 4. Finely chop the garlic and onion, and saute them in a pan with the olive oil. When they are marinated, add the cleaned shrimp and season with lemmon pepper. Keep sauteing. 5. Once the shrimp is cooked, add the Frutiva Tradicional lemon concentrate and let it caramelize a little. Add the cream, the teaspoon of lemon juice and 25 g of parmesan cheese. Reserve. 6. Pour 2 L of water to boil with salt in a pot. Cook the pasta for 5 minutes so that it is al dente. 7. Once the pasta is cooked, mix it in the sauce with shrimp and serve accompanied with parmesan cheese and a little lemon zest.