Shrimp and Broccoli Pasta Recipe
This is a great weeknight dish with charred shrimp, broccoli and fettuccini noodles with a light lemon cream sauce is light and tasty.
Ingredients
- 1 Head of Broccoli
- 6 ounces Heavy Cream
- 1 lb Shrimp - Deveined
- 3 tbsp Unsalted butter
- 1 tbsp Avocado oil
- 1 Whole Lemon Large
- 4 cloves Minced garlic
- 1 1/4 cup Chopped parsley
- 6 - 8 oz Fettuccine pasta Fettuccini or optional pasta
Instructions
- Bring a large pot of vegetable stock and water to a boil and cook the fettuccini according to the package directions, until al dente. Drain and return to the pot, reserving some of the pasta water. We are going to use this later.
- In a large skillet over medium-high heat, season the shrimp with garlic powder, paprika, onion powder and pepper and cook for about 3 minutes per side, until pink and cooked through. If you have a cast iron, use it for this. Transfer to a plate and keep warm.
- In the large skillet over medium heat, melt the butter and add the shallot and sauté until translucent. Then pop in the garlic. Cook for about a minute, stirring, until fragrant.
- While that is simmering, through broccoli in with the pasta water and boil until tender but not soft
- Add the cream, lemon zest, lemon juice, red pepper flakes (if using), and about a 1/2 cup of the pasta water. Stir to combine and season with pepper to taste. Simmer for about 5 minutes, until slightly thickened.
- Add the shrimp and broccoli to the sauce and toss to coat. If the sauce is too thick, thin it out with some of the reserved pasta water. Serve over the fettuccini, sprinkled with more Parmesan cheese and parsley (if using). Enjoy!
Nutrition
Calories: 518kcal
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