Creamy shrimp fettuccine with garlic, cream, white wine and studded with chopped blanched broccoli
We were recently sent a review copy of Dave’s Dinners: A Fresh Approach to Home-Cooked Meals by Dave Lieberman of the Food Network. Most of the recipes in his book look pretty good – interesting combinations of easy to find ingredients, nothing too complicated, perfect for home cooking.
The following is an adaptation of Dave’s Creamy Shrimp Fettuccine recipe. I thought it needed a little more sauce and some greens, hence the broccoli.
Creamy shrimp and broccoli fettuccine
ingredients
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2 to 3 cups broccoli florets, cut into bite-sized pieces
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1 pound fettuccine (use rice noodles for the gluten-free version)
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Extra virgin olive oil
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2 cups cream
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2/3 cup white wine
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6 garlic cloves, thinly sliced
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1/2 teaspoon freshly ground black pepper
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1 pound peeled, deveined shrimp (if using frozen shrimp, thaw by running cold water over them for a few minutes)
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2 tbsp finely chopped fresh parsley
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Salt
method
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Heat salted water for pasta:
Fill a large 8 quart stock pot at least half full with water and add 2 tablespoons of salt; bring to a boil.
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Blanch broccoli:
While the water is heating in the large stockpot, bring a smaller pot (2-3 liters) half full of water to a boil. Blanch the broccoli in boiling water for 1 minute. Remove from stove. Drain the broccoli and run it under cold water to stop cooking. Put aside.
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Cook and drain pasta:
In a large pot of boiling water, cook the pasta according to package directions (between 3 and 12 minutes, depending on pasta type) until al dente or slightly firm. Drain and toss with a little olive oil to keep them from sticking.
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Make the sauce:
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.
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Add shrimp:
Add the shrimp and cook until the shrimp are pink on all sides, 2 to 3 minutes.
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Combine:
Fold in the broccoli and parsley. Mix in the fettuccini. Salt to taste.
Based on a recipe in Dave’s Dinners: A Fresh Approach to Home-Cooked Meals by Dave Lieberman.
