- 6
- 20 mins
- 32 mins
Ingredients
- 1 pound fettuccine
- 6 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- 10 ounces broccoli florets
- 18 large shrimp, peeled and deveined
- 1/2 cup dry white wine
- Salt and freshly ground pepper to taste
- 1 tablespoon chopped fresh flat-leaf parsley
Preparation
Step 1
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.
2. 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.
3. In a large pot bring 5 quarts salted water to a boil. Add the fettuccine and cook until al dente.
4. 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.
5. Arrange on a platter and serve immediately.