Prawn
Spaghetti with Shrimp, Broccolini and Basil
This pasta is healthy and fast to make. It has a few quick steps, so that each main ingredient is cooked to perfection without any overcooking and muddling. The end result is a bright and fresh pasta dish that is addictively good - and good for you.
Ingredients:
- 1 pound spaghetti or linguine
- salt
- exrta-virgin olive oil
- crushed red pepper flakes
- 3/4 pound medium shrimp, peeled with tail shells intact, deveined
- 3/4 pound broccolini, ends trimmed, cut in 1 inch pieces
- 1 large garlic clove, minced
- 1 28 ounce can italian plum tomatoes, drained
- freshly ground black pepper
- pinch of sugar, to taste
- 1/3 cup grated parmigiano-reggiano cheese, plus extra for serving
- 1/2 cup whole basil leaves (torn in half if large)
Directions:
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain.
- While the pasta is cooking, heat one tablespoon olive oil with 1/2 teaspoon chili pepper flakes in a skillet over medium heat. Add shrimp in one layer. Cook until pink on both sides and just cooked through, 2-3 minutes. Transfer shrimp to a plate.
- Add one tablespoon olive oil to same skillet. Add broccolini and sprinkle with one teaspoon salt and a pinch of red pepper flakes. Saut� until crisp tender. Transfer broccolini to another plate.
- Add one tablespoon olive oil to skillet. Add garlic and saut� until fragrant, 30 seconds. Add tomatoes, one teaspoon salt and one teaspoon black pepper. Simmer 10 minutes, breaking tomatoes apart with a spoon. Taste and if necessary add a pinch of sugar. Stir in shrimp and broccoli; remove from heat. Add spaghetti and toss to combine.
- Transfer spaghetti to a serving bowl. Scatter cheese and basil leaves over pasta and toss one more time. Add a grinding of black pepper. Serve along with extra Parmigiano-Reggiano cheese.