Shrimp Fettuccine

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates. Preheat your oven to 400 degrees fahrenheit.
2. Wrap the garlic bread in foil and place on a baking sheet. Bake in your 400 degree oven for 8 minutes.
3. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). Bring the water up to a boil. Then add the fettuccine (b) to the pot and cook for 6 minutes, stirring occasionally.
4. While the pasta is cooking, heat a skillet or saute pan over medium-high heat for 1 minute. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the broccoli (c) to the pan. Season with a pinch of salt and pepper. Saute the broccoli for 2 minutes, stirring occasionally.
5. Next add the marinated shrimp (d) to the pan of vegetables. Season with a pinch of salt and pepper. Make sure each piece of shrimp is touching the pan. Cook for 90 seconds, then use tongs to flip the shrimp over and cook the other side for 1 minute.
6. At this point, the garlic bread and the pasta should be ready. Remove the bread from the oven. Strain the pasta in your sink and set aside.
7. Remove the saute pan from the heat and pour the alfredo sauce and pesto (e) over the shrimp and broccoli. Stir well to mix all of the ingredients together.
8. Add the strained fettuccine pasta to the pan. Return the pan to medium-high heat. Gently stir to mix the pasta with the sauce, shrimp and broccoli. Bring the sauce up to a simmer, then simmer for 30 seconds.
9. After simmering, remove the pan from the heat. Spoon the shrimp fettuccine on to your serving plates. Serve the garlic bread on the side.