2 tablespoons avocado oil, divided
1 – 12-ounce package jumbo shrimp, peeled and deveined
3 cloves garlic, minced
2 teaspoon Italian seasoning
4 cups broccoli florets
1–32 ounce container chicken bone broth
3/4 cup heavy cream
1 – 12-ounce package gluten-free pasta (fettuccini/spaghetti)
1/2 cup finely grated parmesan cheese
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
salt and pepper to taste
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp and cook until just pink. Remove to a large bowl.
Add remaining oil and saute broccoli until tender-crisp, adding the minced garlic during the last minute of cooking.
Remove broccoli from the skillet to the same bowl as the shrimp. Set aside.
In the same skillet, Add the chicken broth and heavy cream. Bring to a gentle boil. Add the pasta and boil gently for 10-15 minutes until the pasta is tender and the sauce has thickened.
Stir in the parmesan cheese until melted, then add the shrimp and broccoli, toss to coat.
Garnish with chopped basil and parsley. Serve with extra parmesan if desired.
Keywords: shrimp, broccoli, gluten free pasta, quick, easy, one skillet