Broccoli-Shrimp Fettuccine
A flavorful combination of shrimp, broccoli, and mushrooms tossed with creamy cheese and spinach pasta, perfect for a quick and satisfying Italian-inspired meal.
Ingredients
Instructions
- Peel and devein the shrimp; set aside.
- Cook the frozen broccoli as directed, then drain and set aside.
- Cook the spinach fettuccine noodles as directed and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add sliced mushrooms to the skillet and sauté until tender.
- Add the shrimp to the skillet and cook until pink and opaque.
- Stir in the cooked broccoli and fettuccine pasta.
- Add Boursin cheese or shredded Parmesan and milk, stirring until the sauce is creamy and well combined.
- Serve immediately, garnished as desired.
Tips & Substitutions
For added flavor, consider marinating the shrimp in garlic and lemon juice for 15-30 minutes before cooking. You can substitute the Boursin cheese with ricotta or cream cheese for a different taste. If you prefer a lighter dish, use zucchini noodles instead of fettuccine. Be cautious not to overcook the shrimp, as they can become rubbery. This recipe pairs beautifully with Italian recipes that feature seafood.
Serving Suggestions
Serve the Broccoli-Shrimp Fettuccine with a side salad dressed in a light vinaigrette for a refreshing contrast. Garlic bread or a crusty baguette also complements this dish well. For an elegant touch, sprinkle fresh herbs like parsley or basil on top before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the fettuccine in a skillet over low heat, adding a splash of milk or water to maintain creaminess. Avoid microwaving as it can make the shrimp tough.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli-Shrimp Fettuccine contains roughly 624 calories, with 28g protein, 49g carbohydrates, and 38g fat. It is an excellent source of vitamin D (332% of the Daily Value), vitamin C (64% of the Daily Value), and protein (56% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 831mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used. Just steam or blanch it until tender before adding it to the skillet. Fresh broccoli may require a bit more cooking time compared to frozen, so adjust accordingly.
What can I substitute for shrimp if I have a shellfish allergy?
If you have a shellfish allergy, consider using cooked chicken or tofu as a protein substitute. Both alternatives will work well with the creamy sauce and provide a satisfying texture.
Can I make this dish ahead of time?
While it's best served fresh, you can prepare the components ahead of time. Cook the pasta, shrimp, and vegetables separately, then combine them before serving. Just remember to reheat gently to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).