Ingredients
Scale
The key to this dish lies in selecting the right ingredients. Freshness is everything, especially when it comes to seafood and vegetables. For me, that means a trip to the local farmer’s market, where I can handpick the best produce.
- 1 pound large shrimp, peeled and deveined
- 2 cups fresh broccoli florets
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 12 ounces fettuccine
- 2 tablespoons olive oil
Instructions
- In a large pot of boiling salted water, cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, add butter and garlic, cooking until fragrant, about 1 minute.
- Pour in the heavy cream, bringing it to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
- Add broccoli to the sauce, cooking until vibrant and tender, about 4-5 minutes.
- Return shrimp to the skillet, tossing to coat in the sauce. Season with nutmeg, salt, and pepper.
- Toss the cooked fettuccine in the skillet, ensuring it’s well coated in the creamy sauce. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
