Creamy Shrimp Bucatini with Baby Broccoli, Haricot Vert, Parmesan, and Garlic
Indulge in this delectable dish of al dente bucatini pasta tossed in a creamy Parmesan sauce with succulent shrimp, tender baby broccoli, and crisp haricot vert. Enhanced with the aromatic garlic, this recipe promises a burst of flavors in every bite. A delightful combination of vibrant greens, savory shrimp, and rich cheese, this pasta dish is a true crowd-pleaser.
ingredients
- 12 oz bucatini pasta
- 1 lb large shrimp, peeled and deveined
- 1 cup baby broccoli, trimmed
- 1 cup haricot vert (French green beans), ends trimmed
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
Cook the bucatini pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- 3.
Add the baby broccoli and haricot vert to the skillet. Cook for 5 minutes or until the vegetables are tender-crisp. Remove from the skillet and set aside.
- 4.
In the same skillet, add the shrimp and cook for 3-4 minutes or until they turn pink and opaque. Remove from the skillet and set aside.
- 5.
In the same skillet, pour in the heavy cream and bring to a simmer. Add the grated Parmesan cheese and stir until it melts and the sauce thickens slightly.
- 6.
Add the cooked pasta, baby broccoli, haricot vert, and shrimp back into the skillet. Toss until well-coated in the creamy sauce. Season with salt and black pepper to taste.
- 7.
Serve the creamy shrimp bucatini hot, garnished with fresh parsley.
Releated Recipes