Directions

1. 1

   Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. In the final minute of cooking, add the broccoli florets to the pasta water to blanch them until just tender-crisp. Drain the pasta and broccoli well, reserving ½ cup of the cooking liquid, then return everything to the pot.

2. 2

   In a large skillet over medium heat, add the thawed shrimp. Season lightly with salt and pepper, and heat through, stirring occasionally, about 2–3 minutes until warmed through and any excess moisture has evaporated. Transfer the shrimp to a plate and set aside.

3. 3

   To the same skillet over medium heat, add the minced garlic and cook for about 1 minute until fragrant. Add the diced tomatoes and cook for 2 minutes, stirring gently, until they begin to soften. Season with salt and pepper.

4. 4

   Stir in the savory lemon and herb cooking cream along with the milk. Bring the sauce to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until the sauce is creamy and slightly thickened.

5. 5

   Add the cooked pasta, blanched broccoli, and reserved shrimp to the skillet with the cream sauce. Toss gently to coat everything evenly with the sauce. If the mixture seems too thick, add a few tablespoons of the reserved pasta water at a time until you reach your desired consistency. Taste and adjust seasoning with salt and pepper as needed.

6. 6

   Divide among four serving bowls and serve immediately while hot.