Fettuccini with Broccoli and Shrimp Recipe

This recipe for Fettuccine Alfredo with Shrimp and Broccoli comes from the book, Just Tell Me What To Eat by Timothy S. Harlan, MD - AKA Dr. Gourmet. The book provides an all inclusive 6 week plan for improving your overall health through exercise, meal planning, portion control, and cooking healthier dishes.

My wife and I have tried a few recipes from this book and they have all turned out to be really good. I’ll be posting a review of the book in July after we have completed this 6 week program. I’ll also post a few of the recipes along the way. More to come.

Ingredients:
3 cups broccoli florets
1 tspn extra-virgin olive oil
8 oz. shrimp, peeled and deveined
2 cloves garlic, minced
2 tspn. All-purpose flour
¾ cup chilled 2% milk
1 oz. semisoft goat cheese or light cream cheese
1 oz. Parmigiano-Reggiano cheese, grated
4 oz. whole wheat fettuccine

Preparation:

1. Place 3 quarts of water in a large saucepan over high heat and bring to a boil. Add the broccoli florets and lower the heat until the water is simmering.
2. Cook for about 5 minutes. Using tongs, remove the florets and place them on a paper towel to drain. Leave the water in the saucepan.
3. While the broccoli is cooking, heat the olive oil in a 10-inch nonstick skillet over medium heat and add the shrimp. Cook for about 3 minutes on each side and transfer to a plate.
4. Add the minced garlic to the pan. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter. Add the flour slowly and cook for about 1 minute. Stir continuously to blend the oil and flour. The mixture will be like coarse cornmeal. Cook gently so the mixture doesn’t brown.
5. Slowly add the cold milk, whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken. Add the goat cheese and whisk as it melts. When the sauce is smooth, add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Lower the heat to very low.
6. Add a couple of cups of water to the saucepan you cooked the broccoli in and heat the water to a boil. Add the fettuccine and cook until just tender (12 to 15 minutes for dried pasta).
7. When the pasta is almost done, add the shrimp and broccoli to the Alfredo sauce and toss to coat well. Increase the heat to medium.
8. Drain the pasta well and then add it to the sauce, tossing to coat thoroughly.

Recipe courtesy of Just Tell Me What To Eat by Timothy S. Harlan, MD.

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