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Shrimp With Broccoli Rabe And Fettuccine

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  Fettuccine 10 Ounce
  Broccoli rabe 3⁄4 Bunch (75 gm), tough stems removed
  Olive oil 2 Teaspoon
  Reconstituted chopped sun dried tomatoes 1⁄2 Cup (8 tbs)
  Pine nuts 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Crushed red pepper 1⁄4 Teaspoon
  Medium shrimp 12 Ounce, peeled and deveined
  Canned chickpeas 1 Cup (16 tbs), drained, rinsed (Garbanzo Beans)
  Defatted low sodium chicken broth 1⁄2 Cup (8 tbs)
  Balsamic vinegar 2 1⁄2 Tablespoon
  Finely shredded parmesan cheese 2 Tablespoon

Cook the fettucine according to the package directions, but without adding the salt.
Meanwhile, remove and discard the outer leaves from the broccoli rabe.
Cut into bite-size pieces; set aside.
Add the oil to a large no-stick skillet and heat over medium heat.
Add the broccoli rabe, tomatoes, pine nuts, garlic and pepper.
Cook and stir for 5 to 7 minutes or until the broccoli rabe is crisp-tender, adding 1 to 2 tablespoons of water if necessary to prevent sticking.
Stir in the shrimp, chick-peas, broth and vinegar.
Cook, uncovered, for 4 to 6 minutes more or until the liquid is slightly reduced and the shrimp have turned pink.
Drain the fettuccine, rinse with hot water and drain again.
Transfer to a large serving bowl.
Add the broccoli rabe mixture and toss until well mixed.
Before serving, sprinkle with the cheese.

Recipe Summary

Main Dish

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Shrimp With Broccoli Rabe And Fettuccine Recipe