Creamy Shrimp and Broccoli Fettuccine

Fish and SeafoodPasta and Noodles

Creamy shrimp fettuccine with garlic, cream, white wine, and peppered with chopped blanched broccoli

Photography Credit: Elise Bauer

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 Recipe

  • Yield: Serves 6


  • 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


1 Heat salted water for pasta: Fill a large 8-quart stock pot at least half full with water and with 2 Tbsp of salt; bring to a boil.

2 Blanch broccoli: 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 and drain 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.

4 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.

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

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

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

17 Comments / Reviews

No ImageCreamy Shrimp and Broccoli Fettuccine

Did you make it? Rate it!

  1. 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

  2. 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

  3. 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!

  4. 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

  5. diane smith

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

View More
Creamy Shrimp and Broccoli FettuccineCreamy Shrimp and Broccoli Fettuccine