Description
A delicious and creamy fettuccine dish with shrimp and broccoli.
Ingredients
Scale
- 1/2 pound uncooked fettuccine
- 1 cup chopped fresh or frozen broccoli
- 1 teaspoon vegetable oil
- 6 ounces medium or large raw shrimp, peeled and deveined with tails removed
- 2 tablespoons unsalted butter
- 1/4 cup white or yellow onion, diced
- 1 clove garlic, minced
- 1 cup heavy whipped cream, room temperature (do not substitute milk)
- 1 + 1/4 cup freshly grated Parmigiano Reggiano (*see Note about cheese type)
- 1 tablespoon fresh lemon juice
- Kosher salt and ground black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add the pasta. Cook as directed on the package until al dente, about 9-11 minutes. During the last 3-5 minutes of cooking, add the broccoli to the boiling water. Drain into a colander.
- While the pasta is cooking, in a large skillet over medium heat, heat the oil. Add the shrimp and cook for 1-2 minutes or until brown then flip and cook another 1-2 minutes or until shrimp are fully pink and curled. Transfer to a bowl and keep warm.
- In the same skillet (no need to clean), melt the butter, scraping up any brown bits left behind. Add the onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute.
- Slowly whisk in the cream. Bring to a boil then immediately turn the heat down to a simmer. Whisk in the cheese then cook until melted and sauce has thickened, about 2-3 minutes like to pull the sauce before it’s fully done because it’ll thicken as it cools. If your sauce gets too thick, stir in more cream.
- Remove from the heat then stir in the lemon juice and a big pinch of black pepper. Taste and adjust for seasoning. If it tastes bland, it’s not salty enough so add more cheese or kosher salt.
- Toss together the pasta and broccoli, shrimp, and sauce then serve immediately. Leftovers can be stored for up to 3 days.
Notes
- Using freshly grated Parmigiano Reggiano enhances the flavor of the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg