Prawn and Broccoli Alfredo with Garlic-Parmesan Cream Sauce

Ingredients

• Fettuccine pasta (8 ounces)
• Unsalted butter (2 tablespoons)
• Garlic (3 cloves, minced)
• Prawns (1 pound, peeled and deveined)
• Broccoli (2 cups, cut into florets)
• Heavy cream (1 cup)
• Parmesan cheese (1 cup, grated)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (for garnish)

Instructions

1. Boil the fettuccine pasta in a large pot of salted water until al dente, according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
3. Add the prawns to the skillet, cooking until they turn pink and opaque, approximately 3-4 minutes per side. Transfer the cooked prawns to a plate and set aside.
4. In the same skillet, sauté the broccoli florets for about 5 minutes, or until they are tender-crisp.
5. Reduce the heat to low, then pour in the heavy cream. Stir in the grated Parmesan cheese, allowing it to melt into a smooth sauce.
6. Season the sauce with salt and pepper to taste.
7. Return the cooked prawns to the skillet, then add the cooked fettuccine. Toss until everything is well coated in the sauce.
8. Allow the dish to cook for an additional 2-3 minutes until heated through.
9. Garnish with freshly chopped parsley and serve hot. Enjoy your homemade Italian indulgence!