Creamy Shrimp and Broccoli Fettuccine Recipe

Name: Creamy Shrimp and Broccoli Fettuccine
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
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 cups heavy cream; 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

We were recently sent a review copy of Dave's Dinners: A Fresh Approach to Home-Cooked Meals by Dave Lieberman of the Food Network. Most of the recipes in his book look pretty good - interesting combinations of easy-to-find ingredients, nothing too complicated, perfect for home cooking.

The following is an adaptation of Dave's Creamy Shrimp Fettuccine recipe. I thought it needed a little more sauce and some greenery, hence the broccoli.

It was quite good, and came together quickly. I can imagine lots of variations on the same theme (diced ham instead of shrimp, chopped kale in place of broccoli, or skip the broccoli all together).

Creamy Shrimp and Broccoli Fettuccine

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings 6 servings

Adapted from a recipe in Dave's Dinners: A Fresh Approach to Home-Cooked Meals by Dave Lieberman.

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 cups heavy cream
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

Boil the water for pasta:

Fill a large 8-quart stock pot at least half full with water and with 2 tablespoons of salt; bring to a boil.
Blanch the broccoli:

While the water in the large stockpot is heating, bring a smaller saucepan (2 to 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.
Cook and drain the pasta:

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.
Make the sauce:

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.
Add the shrimp:

Add the shrimp and cook 2 to 3 minutes, until the shrimp have turned pink on all sides.
Combine:

Toss in the broccoli and the parsley. Mix in the fettuccini. Salt to taste.

Nutrition Facts (per serving)
548	Calories
33g	Fat
34g	Carbs
26g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	548
% Daily Value*
Total Fat 33g	42%
Saturated Fat 19g	96%
Cholesterol 249mg	83%
Sodium 828mg	36%
Total Carbohydrate 34g	12%
Dietary Fiber 4g	13%
Total Sugars 5g
Protein 26g
Vitamin C 54mg	269%
Calcium 171mg	13%
Iron 2mg	12%
Potassium 541mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.