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Creamy shrimp and broccoli spaghetti
To cut down on prep time, frozen shrimps that had already been peeled and deveined were used here.
If you prefer a different pasta shape, go ahead and make the substitution.
Course
Main Course
Cuisine
Fusion
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
3
people
Author
Connie Veneracion
Ingredients
salt
100
grams
spaghetti
or your preferred pasta shape
1
small broccoli
cut into florets
2
tablespoons
butter
3
cloves
garlic
peeled and chopped
20
medium shrimps
peeled and deveined
ground pepper
½
cup
sour cream
Instructions
Boil a liter and a half of water in a large pan, and add a tablepoon of salt.
Dump in the spaghetti and cook until al dente. Scoop out the spaghetti and transfer to a strainer.
Add the broccoli florets to the salted water and cook for three to four minutes. Scoop out the broccoli and set aside.
Pour out the water and wipe the pan dry.
Melt two tablespoons butter over medium heat.
Saute the garlic until aromatic.
Spread the shrimps in the hot butter. Sprinkle in salt and pepper.
Leave for about half a minute to cook the underside then stir and continue cooking just until opaque.
Add the spaghetti to the shrimps and toss until every strand of noodle is glisterning with butter.
Add the broccoli and pour in the sour cream.
Cook, tossing, until all the shrimps, broccoli florets and noodles are coated with sour cream.
Serve your creamy shrimp and broccoli spaghetti immediately.