January 21, 2008 Creamy Shrimp and Broccoli Fettuccine

Easy Tastebud Delights

01.21.08 Edition (January 21, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Monday to you. I hope you survived yesterday's frigid weather...I did! I stayed inside the house all day playing games with my guys!! It was FUN! (X-box Nascar and Trouble).

Anyone following my blog, I am a few weeks behind and hope to catch up soon.

Today's recipe sounds like something that would be filling enough to serve the family and elegant enough to make for company.

It is no secret that I love pasta, seafood and broccoli, why not put it all together into a delicious meal? I'm looking forward to trying it.

If you don't like seafood, omit the shrimp and serve the pasta as a side dish with chicken, steak, fish or pork chops, or add cubed pieces to the pasta. If broccoli isn't your thing, try substituting another vegetable instead. Enjoy!

Creamy Shrimp and Broccoli Fettuccine

2 to 3 cups broccoli florets, cut into bite-sized pieces
1 lb. fettucine
olive oil
2 cups heavy cream
2/3 cup white wine
6 garlic cloves, thinly sliced
1/2 tsp. fresh, cracked black pepper
1 lb. tail-on cooked shrimp
2 tbsp. finely chopped fresh parsley
salt

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 in 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 until cooked to 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. Defrost shrimp by running cold water over it for a few minutes, r emove the tails and add the shrimp to the skillet with the wine and butter mixture. Cook 2 to 3 minutes, or until the shrimp is warmed through . Add broccoli and parsley then the fettucine. Salt to taste.

Serves 6.
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