Shrimp Tagliatelle with Pernod Cream,Broccoli,and Feta

By ALICJA

Ingredients

• 500 g dried tagliatelle
• 1 tbsp olive oil
• 1/2 cup white wine
• 1 tbsp Pernod,ouzo,or sambuca
• 1 cup heavy cream or low-fat yogurt
• 400 g cooked shrimp,peeled and deveined
• 400 g broccoli crowns,cooked
• 1 cup feta(200 g)crumbled into chunks

Details

Servings 4

Preparation

Step 1

Cook the pasta,keep ai dente.Drain the pasta,toss it with olive oil to keep it from sticking,and reserve.
Pour the wine in a large skillet and bring to a simmer.Add the pernod and bring to a boil.Add the cream and cook for 5 min.or until thickened a little.If using yogurt,bring to a simmer.)When the cream has thickened or the yogurt is just begining to simmer,immediately add the shrimp,broccoli,and pasta,and toss for 1 min,or until everything is hot.Divide the pasta evenly among 4 bowels,top with crumbled feta,and serve.