Creamy Shrimp and Broccoli Fettuccine

Creamy shrimp fettuccine recipe with broccoli.

Ingredients

  • 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 cups heavy cream
  • 2/3 cup 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 Tbsp finely chopped fresh parsley
  • Salt

Method

1 Fill a large 8-quart stock pot at least half full with water and with 1 Tbsp of salt; bring to a boil.

2 While the water is the large stockpot is heating, bring a smaller saucepan (2-3 quarts) half filled with water to a boil. Blanch the broccoli in the boiling water for 1 minute. Remove from heat. Drain and run the broccoli under cold water to stop the cooking. Set aside.

3 Cook the pasta in the large pot of boiling water according to the directions on the package (anywhere from 3 to 12 minutes, depending on the type of pasta you have) until al dente, or still slightly firm. Drain and toss with a little olive oil to keep from sticking.

4 While the pasta is cooking, combine the cream, wine, garlic, and black pepper in a large skillet and bring to a simmer over high heat. Reduce the heat to medium and simmer for 7 to 10 minutes until the mixture thickens.

5 Add the shrimp and cook 2 to 3 minutes, until the shrimp have turned pink on all sides. Toss in the broccoli and the parsley. Mix in the fettucini. Salt to taste.

Serves 6.

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Comments

  1. Kevin E.

    This sounds very good. I will have to try this weekend. I love adding Broccoli or Peas to a dish to make it a bit healthier.

  2. Annie

    My son thinks I’m the most ridiculous parent in the world because I add vegetables to almost everything I make. My version of your beef stroganoff with green beans. Chicken soup with leftover ratatouille or sweet potatoes. Spaghetti with spinach. When he wants mac and cheese, he always gets broccoli in it and shakes his head every time, saying no one would believe it. But he eats it, which is all I care about. I’m the only one who likes peas and I add them to my tuna salad, so maybe I’m a freak, after all.

  3. Persephone

    Cream makes everything taste good. This might be nice with sautéed swiss chard and halved raw cherry tomatoes too – not that there’s anything wrong with broccoli!

  4. JAIME

    Tell your son he is not the only one eating it with broccoli (the mac &amp cheese). All the way down here in Mexico w do it also and it actually tastes way better, so he might just be being a jack*ss but actually likes it. =)

  5. Kim

    I recently tried Trader Joe’s brown rice spaghetti, and I was surprised at how slimy and gluey the water became. I had to rinse it, which I usually don’t do. Is this usual for rice pastas? How do you prepare it?

  6. Lydia Sugarman

    I love broccoli. I love shrimp. I love fetuccine alfredo. And, I love Dave Lieberman. But, I have to say that the picture of this dish and the thought of a strong cruciferous vegetable like broccoli w/ shrimp was a real turn-off. But, that’s my personal opinion, right?

    Love peas in this dish although I consider peas a carb treat and not really a vegetable with a lot of redeeming factors. How about asparagus or artichoke hearts? Or, if you really want broccoli or broccolini, have it as a side, sauteed with olive oil and garlic?

    Never tried rice pasta, but if it’s slimy…? Whole wheat pasta, maybe?

  7. Natalia

    I tried this tonight. It was excellent! Only thing is that I found it a bit bland and added half a vegan bouillon cube. Mmmm. Perfect.

  8. Christelle

    I have tried this last night with angel hair pasta instead of fettucine. it was delicious! added a bit more of garlic and black pepper, used some good white wine (we drank the rest of it). it is definetely a keeper!!!

  9. Bee

    I’ve been trying to ‘mix up’ my use of grains and have recently started having pasta sauces (especially the cream ones) on quinoa. I was sceptical the first time I tried it (I didn’t really think it would work (taste-wise)), but it turns out to be quite delicious – a tasty alternative to wheat or rice.

  10. Emily

    Jaime,
    Regarding the rice noodles- I don’t know why it happens, but rice noodles usually all get a little slimy. I usually cook the rice noodles and then rinse them under cold running water gently with my hands- this makes the sliminess go away. (They taste much better. too!)

  11. Becca

    I’m not a shrimp person, but saw this recipe and thought that it might be good with fish instead. Anyone have any ideas for what kind might work best, and how to adjust the recipe accordingly?

  12. Jills

    I’ve never really had a problem with Brown Rice Pasta – though you need to take care not to overcook it. It’s a pasta you really must take heed to follow the directions exactly. But, its far tastier than whole wheat! You may want to drain it a minute less in cooking time, rinse and then add to the sauce while its still hot, w/ a little EVOO prior. Takes practice. I love the kale idea as well. From flash frozen to in my sauce – its a new staple w/ my pastas.

  13. Alvin Yakatori

    I think your recipe was good. It had a creamy taste to it and the shrimp brought lots of flavor to the dish.

  14. Roberto Gonzolez

    I think your shrimp and brocolli fettuccine is a good recipe. I liked it because it has alot of flavor and is creamy. I loved it and so did my family. Thank you.

  15. Angela

    Another great recipe. My poor little taste buds have trouble picking up the great flavor of garlic but not with this dish. We could all smell the wonderful scent of the garlic while cooking this great dish. Once we got it on the plates… Wow! My taste buds woke up. The flavor was awesome, all the flavors but especially the garlic. Can not say enough. I love checking Elise’s blog every day. These days when asked “What’s for supper?” my reply is “Let’s check Elise’s blog.” Thanks again Elise

  16. diane smith

    This was a very delicious recipe. I made it last evening and my husband had nothing but good comments about it. Thanks.

  17. Rae

    How does that brown rice pasta compare to something like a whole wheat pasta? I’ve been using whole wheat more and more for my family to try and be a bit healthier. I really like it, but my guys are still on the fence about it.

    Hi Rae, I don’t eat whole wheat pasta because I am sensitive to gluten and whole wheat pasta has even more gluten in it than regular pasta. I think you would find that whole wheat pasta is chewier and nuttier. Rice pasta is milder and softer. ~Elise

  18. Via

    This is the 2nd recipe I have tried from here. I really liked it. I’ll be honest and say it was a little too bland, so I added spanish seasoning adobo and chicken cubito and “wala” perfect!

  19. Marianne

    Can you substitute whole milk for the cream? I guess I tried it and the milk curdeled? Was it something else?

    Milk curdles a lot more easily than cream, so I’m guessing that that was the issue. ~Elise

  20. Leslie

    I can’t wait to try this recipe out but I was wondering what type of white wine you recommend for cooking with this recipe.

    I usually use dry white wine when white wine is called for in cooking. A Sauvignon Blanc. ~Elise