Creamy Tomato Shrimp & Fettuccine with Broccoli

Creamy Tomato Shrimp & Fettuccine

with Broccoli

20 MIN
4 Servings
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This quick and easy dish highlights bucatini pasta (a thick spaghetti-like variety) and tender shrimp—which get vibrant depth of flavor from a coating of Calabrian chile paste, garlic, and more.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Creamy Tomato Shrimp & Fettuccine with Broccoli
Title
time-saving
tips & techniques
Bucatini Pasta
Broccoli
Mascarpone
How To: Quarter and Deseed a Lemon
Tomato Paste
Capers
Parmesan Cheese
How To: Peel Garlic
Lemon
Garlic
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the pasta & broccoli:
1 Cook the pasta & broccoli:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Once boiling, add the pasta to the pot of boiling water and cook, uncovered, 5 minutes. Add the broccoli florets and continue to cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the pasta cooks, if necessary, peel 2 cloves of garlic, then roughly chop. Quarter and deseed the lemon. Pat the shrimp dry with paper towels. Place in a bowl; season with salt and pepper. Add the capers, chopped garlic, tomato paste, 1 tablespoon of olive oil, and the chile paste. Stir to thoroughly coat.

Cook the shrimp & make the sauce:
3 Cook the shrimp & make the sauce:

While the pasta and broccoli cook, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add 3/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the shrimp are cooked through. Turn off the heat.

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pot of cooked broccoli and pasta, add the cooked shrimp and sauce, mascarpone cheese, and the juice of all 4 lemon wedges. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan cheese. Enjoy!

Tips from Home Chefs

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Creamy Tomato Shrimp & Fettuccine

Cook the pasta & broccoli:
1 Cook the pasta & broccoli:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Once boiling, add the pasta to the pot of boiling water and cook, uncovered, 5 minutes. Add the broccoli florets and continue to cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the remaining ingredients:

While the pasta cooks, if necessary, peel 2 cloves of garlic, then roughly chop. Quarter and deseed the lemon. Pat the shrimp dry with paper towels. Place in a bowl; season with salt and pepper. Add the capers, chopped garlic, tomato paste, 1 tablespoon of olive oil, and the chile paste. Stir to thoroughly coat.

Prepare the remaining ingredients:
Cook the shrimp & make the sauce:
3 Cook the shrimp & make the sauce:

While the pasta and broccoli cook, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add 3/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the shrimp are cooked through. Turn off the heat.

4 Finish the pasta & serve your dish:

To the pot of cooked broccoli and pasta, add the cooked shrimp and sauce, mascarpone cheese, and the juice of all 4 lemon wedges. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan cheese. Enjoy!

Finish the pasta & serve your dish:
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