Garlic Shrimp Lemon Alfredo

• 8 ounces fettuccine noodles, uncooked
• 1/3 cup butter
• 2 medium onions, thinly sliced
• 4 cloves garlic, finely minced
• 2 teaspoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup half and half
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 cup grated Parmesan cheese
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon chopped fresh parsley

Prepare fettuccine according to package directions, drain and keep warm. Prepare shrimp. Meanwhile, in a large skillet, melt butter over medium high and saute onion and garlic for 7-10 minutes, stirring frequently. Reduce heat and stir in flour, salt and pepper until flour just begins to color. Gradually stir in half and half, reduce heat and simmer until thickened, about 5 minutes. Add lemon juice, zest and shrimp and cook for 3 more minutes just until shrimp turns pink. Place warm pasta in a large, warmed serving bowl, toss with sauce mixture and Parmesan cheese.