Creamy Shrimp and Broccoli Pasta
Ingredients
salt, to taste
8 oz dried fettuccine pasta
4 cups broccoli, cut into florets
½ - 1 lb large shrimp, shells removed, de-veined, and cleaned
½ tsp dried Italian herb seasoning
a drizzle of neutral oil, such as vegetable or canola oil
the juice from ½ medium lemon
3 tbsp unsalted butter
2 cloves garlic, minced
3 tbsp all-purpose flour ( can use gluten-free)
2 cups half and half
½ cup freshly grated Parmesan cheese, plus more for topping if desired
1 pinch red chili flakes, optional
freshly ground black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. 3 minutes before the pasta is done, add the broccoli into the pot with the pasta and blanch until bright green and fork-tender. Reserve 1 cup of pasta water and set to the side. Drain both the pasta and broccoli and set to the side.
To prepare the shrimp: Combine the shrimp and dried Italian herb seasoning in a medium bowl and season lightly with salt and pepper.
Heat oil in a large skillet over medium-low heat. Add in shrimp and sauté until opaque in color and slightly browned, about 2 to 3 minutes on both sides. Squeeze with lemon juice on top. Transfer to a plate, cover, and set to the side.
Carefully wipe the same skillet clean and place over low heat. Add in the butter. Once melted, add the garlic and sauté until fragrant, about 1 minute. Stir in the flour and sauté for a few more minutes. Slowly pour in the half and half and stir until the sauce thickens slightly about 2 to 3 minutes.
Add the freshly grated Parmesan and a pinch of red chili flakes and stir until the cheese is melted. Taste and season with salt and pepper to taste.
Stir in the cooked pasta and 1 cup of pasta water. Lightly fold in shrimp and broccoli.
Serve immediately and sprinkle with some more Parmesan on top, if desired.
**If the sauce gets too thick, stir in water to thin it out.
