Fettuccine with Shrimp and Broccoli

By [e-mail]

Ingredients

• 1 lb (520 g) fettuccine
• 6 tablespoons (3 fl oz/90 ml) extra-virgin olive oil
• 3 cloves garlic, chopped
• 10 oz (300 g) broccoli florets
• 18 large shrimp (prawns), peeled
• 1/2 cup (4 fl oz/120 ml) dry white wine
• salt and freshly ground pepper
• 1 tablespoon chopped fresh flat-leaf (Italian) parsley

Preparation

Step 1

In a large frying pan, heat the olive oil over low heat. Add the garlic and saute, stirring frequently, until translucent, about 2 minutes. Add the broccoli, cover and cook, stirring occasionally, until tender, about 5 minutes.
Raise the heat to medium, add the shrimp and saute for 2 minutes. Add the wine and season to taste with salt and pepper. Cook for 2 minutes longer. Remove the pan from the heat and set aside.
In a large pot bring 5 qt (5 1) salted water to a boil. Add the fettuccine and cook until they rise to the surface, about 2 minutes.
Drain the pasta and transfer it to the frying pan containing the broccoli. Place the pan over medium heat and add the parsley. Cook, stirring gently, for 2 minutes.
Arrange on a warm platter and serve immediately