Gluten-Free Creamy Seafood Fettuccine

Method

1. Cook pasta as per packet directions.
2. In a large pan, heat butter on medium heat with a splash of olive oil until butter starts to melt.
3. Add lemon zest and garlic and cook for 1 minute, stirring occasionally.
4. Place seafood into the pan and cook for a further 3 minutes.
5. Pour wine into the pan and cook for a further 2 minutes until reduced. Reduce heat and add cream to the pan.
6. Bring sauce to the boil and once boiled, reduce heat to a simmer.
7. Mix potato starch and a dash of pasta water to make a flurry. Add this to the pan and mix evenly. This will help the sauce to thicken.
8. Add pasta straight from the pot into the pan and max. Stir in parsley and add some lemon juice along with pepper to taste.
9. Serve and enjoy with family and friends!