For most of the time, whenever I prepared pasta with cream sauce, I had always use full cream milk to substitute the use of single or double cream in the recipe. The reason being is cost; it's rather to pricey to buy and like milk, they don't store very long. Unfortunately unlike milk, they can be drink by themselves so unless it is constantly used on a daily basis, it's not worth it for someone who only does their Italian cooking during the weekends like myself (which is even lesser now with the emergence of a little rascal ).

But sometime, there are recipes which milk is a poor substitute. In order to fully appreciate the authentic taste of the cream, the use of actual double/whipping cream is essential. This is one of it. Authentically the recipe call for the use of spinach as the greenery but I prefer something more crunchy to complement the rich creamy taste of the prawn, hence the use of broccoli. Other variations to the recipe can also be implemented to suit you taste (diced chicken ham instead of prawn for an example)

Ingredients (Serves 4)
400g of fettuccine
400g of shrimp, peeled and deveined
medium sized broccoli florets, cut into small pieces
a cup of double cream
extra virgin olive oil
2 cloves of garlic, thinly sliced
half a handful of parsley, finely chopped
salt
1/2 teaspoon of freshly ground black pepper

Cook the pasta according to the instruction on the packet. Once al dente, drain thoroughly.

Bring a small saucepan half filled with water to a boil. Blanch the broccoli in the boiling water for 1 minute. Drain and run the broccoli under cold water to stop the cooking. Otherwise the lingering heat from the boiling water will overcook the broccoli. Set aside.

While the pasta is cooking, combine the cream, garlic, and 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.

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. Season to taste with salt and pepper. Serve immediately.