Shrimp and Broccoli Fettuccine with Parma Rosa

The cooking of this pasta has happened in fits and starts while I was practicing the hymns for church tomorrow, to be honest with you!

This is a super-easy pasta to do that with. 

I’m using a bag of pre-cooked frozen shrimp. Nice and easy. All I’m doing to those is just taking the tails off, because I’ve never seen any point in leaving shrimp tails on when they’re going in a pasta!

The fettuccine I cooked earlier today. When you do that - cook your pasta ahead of time (especially if it’s gluten free!) - I advice just leaving it in the colander. Run hot water over it and stir - I guess I usually use my hands! - to separate it before tossing with your sauce.

A note on using fettuccine: it DOES tend to clump together. Stir it often while it is cooking, and toss some olive oil in the pot if it needs it!

Broccoli - ditto, cooked while I was at the piano. I microwaved it, covered, three minutes / stirred / and then microwaved another three.

So basically, when it comes around to five o’clock and I need to finish dinner, all I’ve got left is the sauce.

And I had my Basic Marinara frozen in the freezer from several weeks ago, so a Parma Rosa was easy.

SHRIMP AND BROCCOLI FETTUCCINE WITH PARMA ROSA

Ingredients

14ox Tinkyada fettuccine 

12oz precooked frozen shrimp, with tails removed

3 or 4 C broccoli florets

One recipe Parma Rosa Sauce

Extra Parmesan and parsley, for serving

Cook fettuccine according to package directions. Remove tails from shrimp.

Steam broccoli florets in the microwave in a plastic bowl, tightly covered, three minutes at a time until tender-crisp. 

Prepare Parma Rosa. Toss fettuccine with shrimp, broccoli, and sauce. Serve topped with extra Parmesan and parsley. 

Servings: 7

Calories per serving: 320