Wheat-Free Shrimp Alfredo Pasta

What You Get

Broccoli

Parsley

Lemon

Wild Shrimp (see note below)

Cream

Brown rice fettuccine pasta

Grated Parmesan cheese

What You'll Need

Salt and freshly ground pepper

Olive oil

Chile flakes (optional)

Step 1

Cut the broccoli into florets, and cut the stems into bite-size pieces. Pick the parsley, toss the stems, and roughly chop the leaves. Cut the lemon in half for squeezing. Drain the shrimp and pat dry with paper towels. Season with salt and pepper.

Step 2

In a large sauté pan over medium-high heat, warm 2 tablespoons of olive oil. Add the shrimp and sauté until pink and tightly furled, about 3 minutes. Transfer to a plate. Return the pan to medium heat and add the cream. Bring it to a simmer and cook until reduced by half, 5 minutes. Remove the pan from the heat.

Step 3

Meanwhile, bring a pot of salted water to boil. Add the broccoli to the boiling water and blanch until bright green and tender, 2 to 4 minutes. Using a slotted spoon, transfer the broccoli to the pan with the cream, along with the shrimp, and stir to combine.

Step 4

Add the pasta to the boiling water and cook until al dente, 7-10 minutes or according to package instructions. Drain the pasta, reserving ¼ cup of the pasta water. Add the pasta and reserved pasta water to the pan with the cream, along with ⅔ cup of the grated cheese, and ¼ cup of water. Return the pan to low heat and stir until the sauce thickens, 2 minutes. Fold in the chopped parsley last.

Step 5

Heap the pasta into bowls or plates. Add a squeeze of lemon and drizzle lightly with olive oil. Sprinkle with the remaining cheese and chile flakes, if you want a little heat. Grind with pepper and serve warm.