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Ingredients
- 10 cups water
- 8 oz uncooked fettuccine
- 3 cups broccoli florets (about 7 oz)
- 1/4 cup refrigerated basil pesto
- 2 Tbsp Dijon mustard
- 1 tsp lemon zest plus 1 Tbsp fresh lemon juice
- 1/4 tsp kosher salt
- 1 lb peeled and deveined cooked medium shrimp
- 3 Tbsp grated Parmesan cheese
Details
Servings 8
Preparation time 10mins
Cooking time 25mins
Preparation
Step 1
Bring 10 cups water to a boil in a Dutch oven over high. Add fettuccine, and cook 6 minutes. Add broccoli florets to pasta; cook until pasta is al dente and broccoli is bright green and crisp-tender, about 3 minutes. Reserve 1/2 cup cooking liquid, and set aside. Drain pasta mixture.
Return pasta and broccoli to Dutch oven; reduce heat to low. Stir in pesto mustard, lemon zest and juice, and salt. Add shrimp, and cook, stirring constantly, just until heated through, about 2 minutes, adding cooking liquid, 1 Tablespoon at a time, if needed for creaminess. Top with Parmesan; serve immediately.
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