Description
Shrimp and Broccoli Fettuccine
Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon fresh parsley, chopped
For the Pasta:
8 oz fettuccine pasta
2 tablespoons butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/2 teaspoon garlic powder
For the Broccoli:
2 cups broccoli florets
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
Cook the Pasta:
Cook the fettuccine pasta according to package instructions. Drain and set aside.
Prepare the Shrimp:
Heat olive oil in a skillet over medium-high heat.
Season the shrimp with garlic, paprika, salt, and pepper.
Cook the shrimp for 2-3 minutes per side, or until pink and opaque. Remove from the skillet and set aside.
Cook the Broccoli:
Steam or boil the broccoli florets until tender (about 5-7 minutes). Alternatively, sauté them in olive oil for 5-6 minutes if you prefer a bit of crispness. Season with salt and pepper.
Make the Sauce:
In the same skillet used for the shrimp, melt butter over medium heat.
Add the garlic and sauté for 1 minute, then pour in the heavy cream. Stir well to combine.
Add the Parmesan cheese and stir until the sauce thickens slightly (about 2-3 minutes). Season with salt, pepper, and garlic powder.
Combine the Dish:
Add the cooked pasta, shrimp, and broccoli to the skillet with the sauce. Toss until everything is coated in the creamy sauce.
Serve:
Plate the fettuccine and garnish with fresh parsley for added color and flavor.
Enjoy this creamy and flavorful shrimp and broccoli pasta dish!
Step-by-Step Guide
Begin by gathering all ingredients. Cook the fettuccine to al dente, reserving 1/2 cup of pasta water. Pat shrimp dry thoroughly. In a large skillet, heat olive oil over medium-high. Add shrimp in a single layer, seasoning with paprika, salt, and pepper. Cook 2-3 minutes per side until pink, then transfer to a plate. In the same skillet, add 1 tbsp olive oil and broccoli florets. Sauté for 5-6 minutes until bright green and tender-crisp, then remove and set aside with the shrimp.
For the sauce, reduce heat to medium. Melt butter, sauté minced garlic for 30 seconds until fragrant. Pour in heavy cream, stirring constantly. Bring to a gentle simmer. Gradually whisk in grated Parmesan until melted and the sauce coats the back of a spoon. If sauce is too thick, thin it with reserved pasta water a tablespoon at a time. Season with garlic powder, salt, and pepper.
Add the drained pasta directly to the sauce, tossing to coat. Gently fold in the cooked shrimp and broccoli until evenly distributed and heated through. Serve immediately.
Serving Suggestions
Plate this rich pasta in shallow bowls. Garnish with extra Parmesan, red pepper flakes for heat, and a lemon wedge on the side for a bright, acidic contrast. A simple side salad with a light vinaigrette balances the creamy dish. For wine, a crisp Pinot Grigio or Sauvignon Blanc complements the shrimp beautifully.
How-to Summary
Cook pasta al dente and reserve water. Sauté seasoned shrimp, then set aside. Sauté broccoli in the same pan. Create the sauce by simmering cream with garlic, then melting in Parmesan. Combine pasta, sauce, shrimp, and broccoli in the skillet, tossing until fully coated and warm. Garnish and serve.
Frequently Asked Questions
Can I use frozen shrimp? Yes. Thaw completely in the refrigerator overnight and pat dry to prevent excess water from diluting the sauce.
How can I make this dish lighter? Substitute half-and-half or whole milk for heavy cream, but avoid boiling to prevent curdling. Add extra Parmesan to help thicken.
What if my sauce is too thin? Let it simmer a bit longer to reduce. Alternatively, create a slurry with 1 tsp cornstarch and 1 tbsp water, whisk into the simmering sauce until thickened.
Can I use a different pasta? Absolutely. Linguine, tagliatelle, or penne all work well. Adjust cooking time according to package directions.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk or cream to restore sauciness, as the pasta will absorb the sauce when chilled.
Common Mistakes to Avoid
- Overcooking the shrimp, which makes them rubbery. Remove them as soon as they turn pink and opaque.
- Adding cheese to a boiling sauce, which can cause it to clump. Ensure the sauce is at a gentle simmer only.
- Not reserving pasta water. The starchy water is crucial for adjusting sauce consistency.
- Crowding the skillet when cooking shrimp, which steams them instead of searing. Cook in batches if necessary.
- Overcooking the broccoli. It should be tender but still vibrant and slightly crisp for texture contrast.
Conclusion
This Shrimp and Broccoli Fettuccine is a restaurant-quality meal achievable in your own kitchen. By following the detailed steps and avoiding common pitfalls, you’ll create a creamy, satisfying dish with perfectly cooked seafood and vegetables. Its versatility allows for easy substitutions, making it a reliable recipe for both weeknights and entertaining. Enjoy the delicious results of this straightforward yet impressive pasta creation.