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Creamy Shrimp and Broccoli Fettuccine
Creamy Shrimp and Broccoli Fettuccine
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Indulgent creamy shrimp fettuccine in a decadent garlic white wine cream sauce, topped with tender broccoli.
Ingredients:
  • Kosher salt
  • 2 to 3 cups broccoli florets, cut into bite-sized pieces
  • 1 pound fettuccine (use rice-pasta for gluten-free version)
  • Extra virgin olive oil
  • 2/3 cup dry white wine
  • 6 garlic cloves, thinly sliced
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound peeled, deveined shrimp (if using frozen shrimp, defrost by running cold water over them for a few minutes)
  • 2 tablespoons finely chopped fresh parsley
Instructions:
  • Fill a large 8-quart stock pot halfway with water, add 2 tablespoons of salt, and bring it to a boil for the pasta.
  • Prepare the broccoli: Bring a smaller saucepan filled halfway with water to a boil. Quickly blanch the broccoli for 1 minute, then drain and rinse under cold water to halt the cooking process. Set aside.
  • Prepare the pasta: Boil the pasta in a large pot of boiling water following the package directions until al dente. Drain and lightly coat with olive oil to prevent sticking.
  • Prepare the sauce by combining cream, wine, garlic, and black pepper in a large skillet. Simmer over high heat until it thickens, about 7 to 10 minutes, while the pasta is cooking.
  • Introduce the shrimp: Introduce the shrimp to the pan and cook for 2 to 3 minutes until they become pink all over.
  • Add the broccoli and parsley, then mix in the fettuccini. Season with salt to taste.

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