• 1 medium onion, finely chopped (about 1 cup)
• 1 tablespoon olive oil
• 3 cups reduced-sodium chicken broth (24 fl oz)
• 1 cup heavy cream
• 1/3 cup vodka
• 1/2 teaspoon salt
• 1/2 cup fresh basil, chopped
• 1 1/2 teaspoons fresh lemon zest, finely grated
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon coarsely ground black pepper
• 1.5 lbs shrimp, peeled and deveined
• 1 lb box fettuccine

Sauté the Onion:

In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened (but not browned), about 6 minutes.

Make the Sauce:

Add the chicken broth, heavy cream, vodka, and salt to the saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Continue boiling until the sauce reduces to about 2 cups, which should take 40 to 50 minutes.

Finish the Sauce:

Remove the saucepan from heat. Stir in the chopped basil, lemon zest, lemon juice, and black pepper. Reserve 1/2 cup of the sauce for later.

Cook the Shrimp:

Add the shrimp to the saucepan with the remaining sauce. Cook over medium-low heat until the shrimp are just cooked through and pink, about 2 to 3 minutes.

Cook the Pasta:

While the shrimp are cooking, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.

Combine and Serve:

Return the drained pasta to the pot. Toss the pasta with the reserved 1/2 cup of sauce and the 1/2 cup of pasta cooking water until well combined. Serve immediately, topping the pasta with the shrimp and sauce.