01 -
In a large pot of boiling water, cook the fettuccine according to the package directions. Once cooked, drain and set aside.
02 -
In another large saucepan, steam the broccoli florets until tender. Drain and set aside.
03 -
In a large skillet, heat a tablespoon of butter over medium heat. Add the shrimp and cook until pink. Remove from the skillet with a slotted spoon and tent with foil to keep warm.
04 -
Over medium heat, add the garlic to the skillet and cook until fragrant, about 1 minute. Add the flour and stir to make a roux.
05 -
Pour in the white wine, stirring constantly until smooth and creamy. Once the sauce begins to thicken, reduce the heat and pour in the heavy cream. Stir in the parmesan cheese and remove from heat.
06 -
Add the shrimp, cooked fettuccine, and broccoli to the pan. Toss to coat everything in the sauce, then serve.
07 -
Garnish with parsley and additional parmesan cheese if desired.