Yields:
4
Prep Time:
10 mins
Total Time:
25 mins
Jump to recipeShrimp 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
- 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.
- 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.
- 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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