My whole family LOVED this lemony, garlicky, shrimp and broccoli penne pasta.
Recipe adapted from @ Liz DellaCroce | The Lemon Bowl
INGREDIENTS:
8 ounces whole wheat penne - cooked according to package instructions
¼ cup olive oil - divided
1 pound raw shrimp - peeled and deveined
1 teaspoon salt
½ teaspoon pepper
4 cloves garlic - grated
2 large heads broccoli - cut into florets (about 4 cups)
juice and zest of one lemon
parmesan cheese, minced parsley or basil and red chili flakes - to serve
INSTRUCTIONS
Cook pasta according to package & during make sure you reserve 1 cup of the starchy cooking liquid and set aside. Strain pasta - set aside
Sprinkle shrimp with salt & pepper
Heat 2 tablespoons of the olive oil , add garlic and heat for 30 seconds to release aroma then add the shrimp
Sauté shrimp in the pan until they turn pink, 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
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