This pasta is restaurant quality and so satisfying I found myself wanting more, despite being thoroughly full!Shrimps flavor pasta so well, but I decided a green crunch was needed, and added broccoli as well.
The sauce is as simple as can be: a bit of cream and parmesan cheese, thinned out with some pasta water.
Pasta water is sort of the secret ingredient for pasta sauces: it contains a fair amount of starch from the pasta which will thin out our sauce without making it watery.
No fancy egg yolk sauce here, and just as delicious.
200g fettuccini (uncooked)
250g cooked frozen shrimp
1/2 head broccoli, floretted
2 cloves garlic
1 Tbsp butter
1/2 cup cream
1/4 cup grated parmesan
1/2 tsp salt, pepper
Boil the fettuccini according to packet instructions.
Meanwhile, melt the butter and saute the broccoli florettes and shrimp for about 5 minutes until the shrimps have thawed (or cooked through if fresh) and the broccoli still has a bite to it.
Add the cream and grated parmesan cheese to the shrimp-broccoli mix, and season with salt and pepper.
By now the pasta has cooked, save a quarter cup of the pasta liquid and set aside.
Drain the pasta and add to the mix.
If the consistency is too thick, thin it out with the pasta water.
Serve hot, with extra grated parmesan cheese.