Pasta with Garlic Shrimp and Broccoli

by Michelle on October 22, 2010

If it’s one thing I always have on hand it’s packages of frozen, cooked shrimp. Shrimp is absolutely one of my favorite foods and it’s so versatile. I’ve probably had shrimp every which way imaginable but Shrimp Pasta is my favorite. Around the holidays most grocery stores will begin running frozen shrimp on sale and this is when I restock my freezer.

Mr. Tastebuds actually requested Shrimp Pasta for dinner. And as soon as he requested it, I thought “wow, we’ve not had Shrimp Pasta in a long time”. He is always so-so when it comes to dinner and will eat just about anything. But when he requests something, I do go out of my way to make it and try to make it just a little different. And he does love his vegetables so I added some fresh broccoli florets. I like my vegetables a la crunchy and undercooked vegetables keep their gorgeous fresh color and taste so much better. Never could figure out why some people like mushy vegetables, makes me shutter just thinking about it!

Pasta with Garlic Shrimp and Broccoli
Recipe developed in the kitchen of BigBlackDog

1 lb fettuccine
1/2-1 lb shrimp, cooked
2-3 c. broccoli florets – raw
3 TBL Extra Virgin Olive Oil (EVOO)
3-4 cloves garlic
1 tsp anchovy paste
3-4 green onions, sliced into 1/8″ coins including the tops (save some of the sliced green tops for garnish)
1/2 c. white wine
1/2 c. cream
1/3 c. Parmesan cheese, finely grated **See Note
Dash of Hot Hungarian Paprika or you can use hot sauce
6-10 fresh basil leaves, finely chopped
1-2 sprigs of fresh tarragon
Handful of parsley, finely minced
Salt and freshly ground black pepper, to taste

Heat 3 TBL EVOO in a heavy saucepan over low heat. Gently saute the whole garlic cloves until each clove is just golden brown and easily pieced with a fork. Remove garlic cloves and on a cutting board mash cloves with a fork and mix with anchovy paste. Turn burner off and set aside.

In a large kettle, cook the pasta in boiling salted water according to pkg directions. I add about 1 TBL EVOO to my pasta water.

As soon your pasta water begins to boil and you’ve added the pasta, reheat the sauce pan of oil. Return mashed garlic/anchovy paste to the warm EVOO and simmer for a minute. Add green onions, gently stir, making sure the mashed garlic is distributed and simmer for about 1 minute. Careful to not brown the onions.

Add white wine, cream, basil, tarragon, Hot Hungarian Paprika or Hot Sauce and broccoli. Simmer until broccoli softens a bit but it’s still nice and crunchy.

Add Parmesan cheese, parsley and shrimp and simmer to warm for about 1-2 minutes. Add salt and freshly ground black pepper to taste.

Toss shrimp and sauce with drained pasta. Garnish with the sliced green onion tops. Enjoy!

NOTE: I like my pasta sauces thin but if you’d like a thicker sauce just add a bit more Parmesan cheese.

AllRightsReserved@BigBlackDog

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Comments

  • kat October 22, 2010 at 8:32 am

    This really makes me want to go out & pick up some frozen shrimp

  • Sheila October 22, 2010 at 9:28 am

    What??? You had shrimp with pasta, and you didn’t invite me??? Shame on you, Michelle! My feelings are hurt.

    XO,

    Sheila :-)

  • Susan October 22, 2010 at 9:56 am

    This could NOT look more appealing. Even if it is way too early to be eating! (for me!)

  • Joanne October 22, 2010 at 12:24 pm

    A little bit of crunch is definitely the way to go when it comes to veggies! i love the sound of this pasta…so many good-for-you ingredients!

  • […] This post was mentioned on Twitter by Michelle Safirstein and Michelle Safirstein, Cat. Cat said: RT @BigBlackDogs Super simple, super fast, SUPER GOOD! Pasta with Garlic Shrimp and Broccoli http://tinyurl.com/29olqat <–can't wait to try […]

  • Jen @ How To: Simplify October 22, 2010 at 4:00 pm

    Pasta? Shrimp? Broccoli? Yes to all three! I love this recipe!

  • Danielle October 22, 2010 at 11:58 pm

    I use to love shrimp! Now I’m allergic to it…makes me so sad. But, I can replace it with some chicken :) this recipe sounds wonderful (btw…I’m a mushy veggie person…..cuz then I can smash the broccoli on my plate and add butter…and the butter is everywhere, not just on one part of the veggie

    • Michelle October 23, 2010 at 6:06 pm

      Well darn! I guess you are allergic to all shellfish? Scallops work every well in the recipe but yes you can substitute chicken and it would be delicious!

  • Tracy October 23, 2010 at 5:28 pm

    Wow, this looks great! A perfect weeknight dinner, too!

  • Bron October 24, 2010 at 11:29 pm

    ooh yum, when I make shrimp (we say prawn) pasta, I normally use tomato and chilli.
    This is a great alternative, thanks for inspiring me to shake things up a little.

  • Kayte October 25, 2010 at 9:16 am

    Ditto on the frozen shrimp always on hand. Ditto on it being one of my favorite foods. Ditto on the fact that I am going to make this recipe, probably Wednesday as we have a busy night and I can tell that I can throw this together in a pinch! Thanks. Shrimp, lovely, lovely little shrimp!

  • Cookin' Canuck October 25, 2010 at 10:08 pm

    This pasta dish is filled with plenty of my favorite ingredients. Perfect comfort meal!

  • Judy M. July 5, 2011 at 6:58 pm

    This is fabulous and simple with pre-cooked frozen shrimp. I didn’t have pasta, and it sure worked with white rice!

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