quick and easy meals for 1 or 2

Shrimp and Broccoli Fettuccine Alfredo Recipe
Print Options
·Print (no photos)
·Print (with photos)

1 ½- 2 cups broccoli florets, cut into bite-sized pieces
1/3-1/2 pound fettuccine
Extra virgin olive oil
1 cup heavy cream or milk in a pinch
1/2 cup white wine
3 garlic cloves, finely chopped
10-12 (or more) peeled, deveined shrimp (if using frozen shrimp, defrost by running cold water over them for a few minutes)
1 Tbsp dried parsley flakes
3 Tbsp. grated parmesan cheese
Salt and pepper to taste

Bring about a quart and a half of water to a boil with a dash of salt.
While the water is heating in the larger pot, bring a smaller pot (1-2 quarts) half filled with water to a boil. Cook the broccoli in the boiling water for 1 minute. Drain and Set aside.
Cook the pasta in the large pot of boiling water. Stir immediately after putting the fettuccine in the water ‘til it has softened enough to get all of it down in the water. Stir often and cook until al dente, or still slightly firm. Drain and toss with a little olive oil to keep from sticking.

While the pasta is cooking, combine the cream, wine, garlic, and black pepper in a large skillet and bring to a simmer over med high heat. Reduce the heat to low medium and simmer for 7 to 10 minutes until the mixture thickens.
Add the shrimp and the parmesan cheese and cook 2 to 3 minutes, until the shrimp have turned pink on all sides. Toss in the broccoli, the parsley and the fettucini. Salt to taste.

NICE JOB!! SERVE IT UP!!! With some crusty Italian bread and the rest of the white wine!