Delicious Friday night dinner/ Saturday night leftovers. We paired this with salad (baby greens, cucumber, pear, and crushed pecans,) homemade italian bread, and sauvignon blanc. Enjoy!
Orecchiette with Shrimp and Broccoli (adapted from cipolli)
Serves 4
1 pound of orecchiette
1 pound of broccoli crowns, diced
1 pound gulf tiger shrimp (peeled and cleaned)
6 tablespoons extra virgin olive oil
1 large garlic clove and 1 medium shallot, both diced
1/2 cup dry white wine
1/2 teaspoon lemon zest
1/4 teaspoon red pepper flakes
salt, pepper, and freshly grated parmesan cheese, to taste.
1. Bring 3 quarts of salted water to boil. Add orecchiette and cook according to package directions.
2. In a medium saucepan, heat the olive oil. Add the garlic, shallot, and red pepper flakes. When the garlic beings to brown, add the shrimp and cook until they turn pink. Add the white wine and simmer for 3 minutes. Add the broccoli, salt and pepper to taste. Allow to simmer together for another 3 minutes.
4. Drain the pasta and add to the saucepan. Stir to coat the pasta in the sauce. Top with the lemon zest and parmesan cheese. Serve hot.
