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Name: Pasta with Shrimp and Broccoli
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 8 cups (2 lg heads) Broccoli; Good olive oil; 1 pound (16-18) shrimp, peeled and deveined; 1 pound Spaghetti or pasta; 8 lg cloves garlic cut into thin slivers; 1/2 tsp crushed red pepper flakes; 1/2 cup minced fresh parsley; 2 cups freshly grated parmesan cheese

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INGREDIENTS

8 cups (2 lg heads) Broccoli
Good olive oil
1 pound (16-18) shrimp, peeled and deveined
1 pound Spaghetti or pasta
8 lg cloves garlic cut into thin slivers
1/2 tsp crushed red pepper flakes
1/2 cup minced fresh parsley
2 cups freshly grated parmesan cheese

Servings

INSTRUCTIONS

Preheat oven to 400 degrees. Bring a large pot of water to a boil with 2 tbsp of salt

Combine the broccoli, 1/4 cup olive oil, 2 tsp salt and 1/2 tsp of pepper on a sheet pan; spread out and roast for five minutes. Add the shrimp to the broccoli, toss well, and spread out in one layer. Roast the shrimp and broccoli for 8 to 10 min, until the shrimp is cooked.

Meanwhile cook the pasta in the pot of boiling salted water according to the directions on the package. Set aside 11/2 cups of the cooking water before you drain the pasta.

Heat 1/2 cup olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-in saute pan or a large, shallow pot. Add the garlic and cook for one to two minutes, stirring frequently, until it just begins to turn golden on the edges. Add the pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Then lower the heat, add 1 tsp salt and simmer for about 5 minutes until the liquid is reduced by about a third.

Add the drained pasta to the garlic oil and toss. Off the heat, add the cooked shrimp and broccoli, plus the parsley and Parmesan. Toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed in the pasta, then taste for seasoning and serve warm with extra Parmesan on the side.

NOTES

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Pasta with Shrimp and Broccoli

8 cups (2 lg heads) Broccoli
 Good olive oil
1 pound (16-18) shrimp, peeled and deveined
1 pound Spaghetti or pasta
8 lg cloves garlic cut into thin slivers
1/2 tsp crushed red pepper flakes
1/2 cup minced fresh parsley
2 cups freshly grated parmesan cheese

Preheat oven to 400 degrees.  Bring a large pot of water to a boil with 2 tbsp of salt
Combine the broccoli, 1/4 cup olive oil, 2 tsp salt and 1/2 tsp of pepper on a sheet pan; spread out and roast for five minutes.  Add the shrimp to the broccoli, toss well, and spread out in one layer.   Roast the shrimp and broccoli for 8 to 10 min, until the shrimp is cooked.

Meanwhile cook the pasta in the pot of boiling salted water according to the directions on the package.  Set aside 11/2 cups of the cooking water before you drain the pasta.

Heat 1/2 cup olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-in saute pan or a large, shallow pot.  Add the garlic and cook for one to two minutes, stirring frequently, until it just begins to turn golden on the edges.  Add the pepper flakes and cook for 30 seconds more.  Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil.  Then lower the heat, add 1 tsp salt and simmer for about 5 minutes until the liquid is reduced by about a third.

Add the drained pasta to the garlic oil and toss.  Off the heat, add the cooked shrimp and broccoli, plus the parsley and Parmesan.  Toss well.  Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed in the pasta, then taste for seasoning and serve warm with extra Parmesan on the side.

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Nutrition

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Serving Size: 1 Serving (189g)
Recipe Makes: 4 Servings

Calories: 378
Calories from Fat: 292 (77%)

Amt Per Serving		% DV

	Total Fat 32.4g	43 %
	Saturated Fat 11.2g	56 %
	Monounsaturated Fat 17.3g
	Polyunsanturated Fat 2.5g
Cholesterol 44mg		14 %
Sodium 769.2mg		27 %
Potassium 109.3mg		3 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.3g
Protein 19.5g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 378

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