Fettuccine with Shrimp, Garlic and Broccoli
recipe found in Fitness Magazine - November/December 2011 - by Anna Berman
1 medium sweet onion, diced
1 medium carrot, peeled and diced
1 1/2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
4 garlic gloves, thinly sliced
3/4 pound frozen medium shrimp, thawed
8 ounces whole-wheat fettuccine
3 cups broccoli florets
1. Heat olive oil in a large skillet over medium heat. Add onion and carrot; saute 5 minutes. Add Italian seasoning and red pepper flakes; cook 5 minutes. Add tomatoes and garlic; reduce heat to low and cook, stirring occasionally. 10 minutes.
2. Meanwhile, peel shrimp and remove tails; set aside. Prepare pasta according to package directions, adding broccoli florets to the pot for the last 2 minutes of cooking. Drain and set aside.
3. Add shrimp to the tomato sauce; cook 2 to 3 minutes, until opaque.
4. Serve shrimp and sauce over pasta and broccoli.
Karl's reaction: "Ohhh, you took the tails off the shrimp. This is good. I like it."
My take: I'd make this again. I'd add maybe basil or something...or cheese. Seems like it's missing some type of flavor. Or, maybe I made too many noodles.