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Shrimp & Fresh Basil Fettuccine
with Roasted Broccoli
30 MIN
4 Servings
From the Test Kitchen
This deliciously creamy pasta gets plenty of hearty texture from plump shrimp and roasted broccoli tossed with quick-cooking fettuccine—made with sweet, fragrant basil. Capers, garlic, and classic Italian seasonings cooked along with our sauce add irresistibly aromatic flavor to every bite.
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NutritionPER SERVING
-
Calories710 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Shrimp
-
1 lb Fresh Basil Fettuccine Pasta (Previously Frozen)
- 1 lb Broccoli
- 2 cloves Garlic
- ½ cup Cream
- 1 Tbsp Capers
- ¼ cup Grated Parmesan Cheese
- 2 Tbsps Verjus Blanc
- ¼ tsp Crushed Red Pepper Flakes
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the broccoli:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on the foil. Drizzle with 1 tablespoon of olive oil. Season with salt, pepper, and half the Italian seasoning; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the broccoli roasts, peel and finely chop the garlic. Roughly chop the capers. Using your hands, carefully separate the strands of the pasta. Pat the shrimp dry with paper towels. Remove and discard the tails.
3
Cook the shrimp & make the sauce:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and capers. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the shrimp, remaining Italian seasoning, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are slightly opaque. Add the verjus (carefully, as the liquid may splatter) and cream (shaking the bottle before opening). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume and the shrimp are cooked through. Turn off the heat.
4
Cook the pasta:
While the shrimp cook, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 11/2 cups of the pasta cooking water, drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked shrimp and sauce, roasted broccoli, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Serve the finished pasta garnished with the cheese. Enjoy!
1
Prepare & roast the broccoli:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on the foil. Drizzle with 1 tablespoon of olive oil. Season with salt, pepper, and half the Italian seasoning; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the broccoli roasts, peel and finely chop the garlic. Roughly chop the capers. Using your hands, carefully separate the strands of the pasta. Pat the shrimp dry with paper towels. Remove and discard the tails.
3
Cook the shrimp & make the sauce:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and capers. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the shrimp, remaining Italian seasoning, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are slightly opaque. Add the verjus (carefully, as the liquid may splatter) and cream (shaking the bottle before opening). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume and the shrimp are cooked through. Turn off the heat.
4
Cook the pasta:
While the shrimp cook, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 11/2 cups of the pasta cooking water, drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked shrimp and sauce, roasted broccoli, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Serve the finished pasta garnished with the cheese. Enjoy!
Tips from Home Chefs