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1 Fill A Large 8-Quart Stock Pot At Least Half Full With Water And With 1 Tbsp Of Salt; Bring To A Boil. 2 While The Water Is The Large Stockpot Is Heating, Bring A Smaller Saucepan (2-3 Quarts) Half Filled With Water To A Boil. Blanch The Broccoli In The Boiling Water For 1 Minute. Remove From Heat. Drain And Run The Broccoli Under Cold Water To Stop The Cooking. Set Aside. 3 Cook The Pasta In The Large Pot Of Boiling Water According To The Directions On The Package (Anywhere From 3 To 12 Minutes, Depending On The Type Of Pasta You Have) Until Al Dente, Or Still Slightly Firm. Drain And Toss With A Little Olive Oil To Keep From Sticking. 4 While The Pasta Is Cooking, Combine The Cream, Wine, Garlic, And Black Pepper In A Large Skillet And Bring To A Simmer Over High Heat. Reduce The Heat To Medium And Simmer For 7 To 10 Minutes Until The Mixture Thickens. 5 Add The Shrimp And Cook 2 To 3 Minutes, Until The Shrimp Have Turned Pink On All Sides. Toss In The Broccoli And The Parsley. Mix In The Fettucini. Salt To Taste.
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