Creamy Shrimp and Broccoli Fettuccine
Creamy Shrimp and Broccoli Fettuccine

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

total time
0 minutes

6 servings


  • 2 to 3 cups broccoli florets, cut into bite-sized pieces

  • 1 pound fettuccine (use rice noodles for the gluten-free version)

  • Extra virgin olive oil

  • 2 cups cream

  • 2/3 cup white wine

  • 6 garlic cloves, thinly sliced

  • 1/2 teaspoon freshly ground black pepper

  • 1 pound peeled, deveined shrimp (if using frozen shrimp, thaw by running cold water over them for a few minutes)

  • 2 tbsp finely chopped fresh parsley

  • Salt


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add shrimp:

    Add the shrimp and cook until the shrimp are pink on all sides, 2 to 3 minutes.

  6. 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.

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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!