Ingredients
Scale
Gather these ingredients, and you’re halfway to a meal that’s sure to become a family favorite:
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
If you’re out of heavy cream, half-and-half can be a suitable substitute, though it will result in a slightly lighter sauce. And if Parmesan isn’t your cheese of choice, Romano or Asiago can offer a delightful twist.
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the shrimp and season with salt, pepper, and Italian seasoning. Cook for 2-3 minutes on each side or until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Add broccoli florets and a splash of the reserved pasta water, cover, and steam for 3-4 minutes until tender-crisp.
- Reduce heat to medium and pour in the heavy cream, stirring to combine. Allow the cream to simmer gently for 2 minutes.
- Stir in the Parmesan cheese, allowing it to melt and create a luscious sauce. Add lemon juice for a fresh, zesty note.
- Return the shrimp to the skillet, along with the cooked pasta. Toss everything together until the pasta is coated in sauce, adding more reserved pasta water if necessary to reach the desired consistency.
- Taste and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International