Spaghetti with shrimp&broccoli

By jenkid

Ingredients

• Kosher salt
• Freshly ground black pepper
• 8 cups broccoli florets (2 large heads)
• 1 lb (16 to 18 per lb) shrimp, peeled and deveined
• 1 lb imported spaghetti, such as De Cecco
• 8 largeee garlic cloves, cut into thin slivers
• 1/2 tsp crushed red pepper flakes
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Preheat the oven to 400 degrees. Bring a large pot of water to a boil with 2 tbls salt.

Combine the broccoli, 1/4 cup olive oil, 2 tsp salt, & 1/2 tsp of pepper on a sheet pan, spread out & roast for 5 minutes. Add the shrimp to the broccoli, toss well & spread out in 1 layer. Roast the shrimp and broccoli for 8 to 10 minutes, until the shrimp is cooked.

Meanwhile, cook the pasta in the pot of boiling salted water according to the directions on the package. Set aside 1& 1/2 cups of the cooking water before you drain the pasta.

Heat 1/3 cup of olive oil over medium heat in a pot large enough to hold the pasta, such as a 12 inch saute pan or a large, shallow pot. Add the garlic and cook for 1 to 2 minutes, stirring frequently, until it just begins to turn golden on the edges. Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta cooking waterto the garlic and oil andbring to a boil. Then lower the heat, add 1 tsp salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic oil and toss. Off the heat, add the cooked shrimp and broccoli, plus the parsley & Parmesean, & toss well. Allow the pasta to rest off the heat for 5 minutes, for the sauce to be absorbed in the pasta, then taste for seasoning and serve warm with extra Parmesean on the side.