Easy Shrimp and Broccoli Fettuccini

Deadly Sushi

Formerly The Giant Mojito
Please note that you can use fresh green beans to substitute the broccoli also you dont HAVE to have shrimp but it IS nice. ;)

1 pound peeled, deveined shrimp
2 to 3 cups broccoli cut into bite-sized pieces
1 pound fettucine
Extra virgin olive oil
2 cups heavy cream
2/3 cup white wine
6 garlic cloves, thinly sliced
about 1/2 teaspoon freshly ground pepper
2 Tbsp finely chopped fresh parsley
Salt

1 Fill a large 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 it aside.

3 Cook the pasta in the large pot of boiling water (anywhere from 3 to 10 minutes, depending on the type of pasta you have) until al dente. Drain and toss with a little olive oil so it doesnt stick. :thumb:

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. Watch it so it doesnt burn! Stir occasionally.

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 it to your taste.
 
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