Shrimp Scampi With Pasta, Botolph on Tremont's

By arthurlemay

A little twist on shrimp scampi with the addition of a little cream, tomatoes and broccoli.

Ingredients

• 2 pounds fresh fettucine
• 3 tablespoons olive oil
• 24 jumbo shrimp, peeled and deveined
• 1 tablespoon Kosher salt
• 1 1/2 teaspoons ground black pepper
• 1 1/2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 3 tablespoons fresh parsley, chopped
• 1/4 cup roasted garlic, minced
• 1/2 cup vegetable or light fish stock
• 1 1/2 cups heavy cream
• 1 cup tomato concasse (peeled, seeded, chopped tomatoes)
• 3 cups broccoli florets

Details

Servings 6
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

In a large pot of boiling water, cook the pasta until al dente. Drain and set aside.

Heat the oil in a large skillet over medium heat. Add the shrimp, salt and pepper and cook, stirring, until the shrimp are cooke through. Stir in the fresh herbs and garlic. Deglaze the pan with the stock. Reduce until most of the liquid has evaporated.

Add the heavy cream and tomato concaasse and reduce until the sauce thickens. Toss in the broccoli and heat through. Toss in the cooked pasta and heat through while making sure the sauce has been distributed evenly.

Serve with your favorite warm bread.