Instructions:
Step 1: Cook the fettuccine according to package instructions. In the last 2 minutes, add broccoli to the boiling water. Drain and set aside.
Step 2: In a large skillet over medium heat, heat olive oil. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove and set aside.
Step 3: In the same skillet, melt butter. Add garlic and cook for 1–2 minutes until fragrant.
Step 4: Pour in the heavy cream, bring to a simmer, and cook for 3–4 minutes. Stir in the Parmesan cheese until melted and smooth.
Step 5: Season the sauce with salt, black pepper, and red pepper flakes if using.
Step 6: Add the cooked pasta, broccoli, and shrimp to the sauce. Toss gently to coat everything evenly.
Step 7: Serve hot with extra Parmesan and freshly ground pepper on top.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce. Avoid freezing as the sauce may separate.
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