Creamy Tomato Shrimp & Fettuccine with Broccoli

Creamy Tomato Shrimp & Fettuccine

with Broccoli

20 MIN
4 Servings
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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

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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