Shrimp and Broccoli Penne

• Gluten free

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 2 large heads Broccoli
  • 4 cloves Garlic
  • 1 Lemon, juice and zest of

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 Chili flakes and parmesan cheese
  • 1 Parmesan cheese

Found on thelemonbowl.com

Description

Directions

• 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.

Nutrition