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  1. Meals & Cooking
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  3. Shrimp and Broccoli Fettuccine

Shrimp and Broccoli Fettuccine

By Judy KimPublished: Oct 20, 2016
Star FillStar FillStar FillStar FillHalf Star
4.5
4 Ratings
Creamy Tomato Fettuccine with Shrimp and Broccoli Recipe
Judy Kim
Yields:
4
Prep Time:
10 mins
Total Time:
25 mins
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Shrimp pasta is a no-brainer weeknight win.

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Ingredients

  • kosher salt

  • 1 lb.

    fettuccine

  • Extra-virgin olive oil, for drizzling

  • 1

    head broccoli, cut into florets

  • 2 Tbsp.

    butter

  • 2

    cloves garlic, minced

  • 1/4 cup

    chicken broth

  • Freshly ground black pepper

  • 1 lb.

    shrimp, peeled and deveined

  • 2 cups

    tomato sauce

  • 1/2 cup

    heavy cream

  • 1/4 cup

    chopped fresh parsley

Directions

    1. Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. (Stir frequently as fettuccine tends to stick.) If necessary, stir in a drizzle of olive oil. In the last minute of cooking, add broccoli.
    2. Step 2Meanwhile, in a large skillet over medium heat melt butter and sauté with garlic for 2 minutes. Add chicken broth, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a simmer; toss in shrimp and sauté until pink, about 3 minutes. Transfer shrimp to a bowl and set aside.
    3. Step 3Stir in tomato sauce and heavy cream; simmer on low for 5 minutes. Toss in pasta until well combined; add back shrimp and broccoli. Stir until warmed through. Garnish with parsley and serve immediately.
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