Broccolini Pasta with Shrimp Sausage in White Wine Sauce
Fettuccine noodles are coated with a silky scampi sauce tossed with tender broccolini and shrimp sausage and topped with zesty toasted breadcrumbs for delicious and fun take on a classic Italian dish.
Servings 6 Servings
Calories 591kcal
Equipment
- Large Sauté Pan
- Large Pot
Ingredients
- 1 Pound Fettuccine or preferred pasta
Shrimp Sausage (How to Make)
- 1 Pound Shrimp peeled deveined
- 1 Teaspoon White Pepper
- 1 Teaspoon Salt
- 1 Teaspoon Granulated Garlic
- ½ Teaspoon Fennel Seed
- ¼ Teaspoon Red Pepper Flakes
Toasted Panko Breadcrumbs
- 1 Teaspoon Olive Oil
- 1 Cup Panko Bread Crumbs
- 1 Tablespoon Lemon Juice juice of half of a lemon
- 1 Teaspoon Dry Parsley
- ½ Teaspoon Lemon Zest zest of one lemon
Shrimp Sausage Broccolini Pasta
- 5 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 Pound Shrimp Sausage see above
- 3-4 Cloves Garlic minced
- 1 Cup White Wine
- 3 Tablespoons Lemon Juice juice of 1 ½ lemons
- 1 Pound Broccolini chopped and blanched
Instructions
- Bring a large pot of salted water to a boil for the pasta. Season water with salt to flavor the noodles.
- Heat a small pan on medium heat. Add 1 teaspoon of olive oil to the pan and then add panko breadcrumbs, lemon juice, lemon zest and parsley. Toss together and let toast until the panko is nice golden brown.
- Place cleaned and deveined shrimp into a food processor with salt, white pepper, granulated garlic, fennel seed, and red chili flake.
- Grind the shrimp and seasoning together until you have a smooth sausage consistency.
- Heat a large skillet on medium-low heat. Add 3 tablespoons of butter and olive oil to the pan and let it melt.
- Brown shrimp sausage in the butter until it is cooked through. Remove from the pan and set aside.
- Next, add remaining 2 tablespoons of butter and minced garlic and warm through.
- Then, add white wine and lemon juice and deglaze the pan scraping up any stuck bits of sausage with a wooden spoon.
- Bring the sauce to a simmer and let wine and lemon juice reduce by half.
- While the sauce is simmering, start cook the pasta according to package directions.
- Blanch the chopped broccolini boiling water for 2-3 minutes and use a slotted spoon to transfer to the pasta sauce. (You can cook the broccolini in the same water as the pasta.)
- Return the shrimp sausage to the sauce along with the broccolini.
- Reserve ½ Cup of Pasta Water.
- Toss cooked pasta in the sauce and add reserved pasta water as needed.
- Top with seasoned panko breadcrumbs and serve. For an extra kick, add grated Pecorino Romano or Parmigiano Reggiano cheese.
Notes
How do you cut broccolini for pasta?
Broccolini has tender edible stems that are meant to be eaten. Wash the broccolini thoroughly and trim the ends.
Cut the broccolini into 1 inch lengths starting at the stem and working up to the florets. Stop at the bottom of the florets. Leave smaller florets as they are and cut large pieces in half lengthwise.
Diana’s Tips for Success
This dish cooks very quickly. Prepare and measure all of the sauce ingredients before starting to make cooking a smooth process.
Cook broccolini in the pasta pot while the pasta is cooking to save time and clean up.
Substitutions
I understand that using what you can find or what you already have is important for time, budget, and sanity. Here are a few substitutions to make life easier.
Substitute for Broccolini
- Regular Broccoli Florets
- Broccoli Rabe
- Chinese Broccoli
- Linguine
- Rigatoni
- Orecchiette
- Chicken Broth and an extra squeeze of lemon juice.
Nutrition
Calories: 591kcal | Carbohydrates: 69g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 210mg | Sodium: 671mg | Potassium: 702mg | Fiber: 5g | Sugar: 4g | Vitamin A: 835IU | Vitamin C: 72mg | Calcium: 143mg | Iron: 3mg