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 overcook. 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 the pan with the 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.
How do I reduce the sodium in this dish?
In order to reduce the sodium just look for low sodium shrimp and don’t add salt.
I'm not a fan of shrimp. What are good substitutes?
Simply swap out shrimp for chicken or even sausage.