Pesto Shrimp and Broccoli Fettuccine

By sandy_h

From Cooking Light September 2018

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

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.