- 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
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. Recipe courtesy of Elise at Simply Recipes.