Updated: Jun 16
Looking for a way to elevate your pasta recipes at home? Try using Microgreens! We all love a good fettuccine alfredo recipe. This easy yet delicious pasta recipe can be made extra-special with our Micro Broccoli Microgreens! Our Micro Broccoli adds extra depth of broccoli flavor, an extra boost of nutrition and green beauty. Make it new again with Microgreens!
1 box Fettuccine Pasta (12-16 oz.)
1 dozen pieces of fresh Shrimp (if frozen, thaw before use)
1/2 cup Flour
1 cup Heavy Cream
2 tbsp Parmigiano Reggiano
1 cup Broccoli Florets, chopped
1/2 cup chopped Red Onion
1 cup BrightFresh Micro Broccoli Microgreens
Bring a pot of water (4-6 quarts) to a boil. Add a ts.p salt to flavor the pasta.
When roiling, drop in pasta and cook 6-8 minutes until al dente' (cooked but firm, not soggy!)
Strain the pasta, and be sure to save 1 cup of pasta water for the sauce!
Place pasta back in now-empty pot, cover with lid to keep warm and from clumping.
Place cup of pasta water aside.
At stove, heat up skillet (with 2" depth) and melt 2oz of butter.
Add fresh shrimp, salt and pepper seasoning, and saute' shrimp, turning over, until shrimp are orange (cooked).
Set the shrimp aside.
In the same skillet, heat remaining 2oz of butter, then sprinkle in 1/2 cup of flour. Stir or wisk until mixed.
Drizzle in 1 cup of heavy cream into sauce and bring to a low boil. Continue folding. (If mixture gets too thick, add a drop of water. Watch heat and turn down if necessary so as not to burn.
Add in 1 tbsp of Parmigiano Reggiano, 1 cup of chopped broccoli florets, 1/2 cup of chopped red onions and the cooked shrimp. Stir all.
Immediately add in 1 cup of pasta water. Stir and fold.
Add in the cooked Fettuccine pasta and stir until all are mixed to a nice consistency and temperature.
Plate your pasta and add a large handful of BrightFresh Micro Broccoli microgreens on top to finish.
Add in more Parmigiano Reggiano and lemon zest to your liking.
Remember to Live Well, Eat Well and Be Well with BrightFresh!