A fast and easy weeknight dinner recipe, the whole family will love this lemony, garlicky, shrimp and broccoli penne pasta.
8ounceswhole wheat pennecooked according to package instructions
1poundraw shrimppeeled and deveined
2large heads broccoli - cut into floretsabout 4 cups
1juice and zest of lemon
parmesan cheeseminced parsley or basil and red chili flakes - to serve
chili flakes and parmesan cheeseoptional garnish
When cooking the pasta, reserve 1 cup of the starchy cooking liquid and set aside. Strain pasta and receive.
Pat shrimp dry with paper towel then sprinkle evenly with salt and pepper.
Heat 2 tablespoons of the olive oil in a large, deep skillet over medium high heat. Add garlic and heat for 30 seconds to release aroma then add the shrimp.
Sauté shrimp in the pan until they turn pink, just 3-4 minutes total, being careful not to over cook. Remove from pan and set aside.
In the same pan, add broccoli florets and reserved starchy cooking liquid (or chicken broth). Bring to a boil then cover pan with lid and reduce to simmer. Let broccoli steam until bright green, about 3-4 minutes.
Add reserved cooked shrimp back into the pan along with the cooked pasta. Stir in remaining 2 tablespoons olive oil, lemon zest and lemon juice. Toss well and add more salt or pepper to taste.
Serve with parmesan cheese, minced herbs and red chili flakes.