Spaghetti with Shrimp, Broccolini and Basil

By tulawdog

Ingredients

• 1 pound spaghetti or linguine
• salt
• extra-vrigin olive oil
• crushed red pepper flakes
• 3/4 pound medium shrimp, peeled with tails intact, deveined
• 1/2 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
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/2 cup whole basil leaves

Preparation

Step 1

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and return to pot. While the pasta is cooking, heat one tablespoon olive oil with 1/2 teaspoon chili pepper flakes in a skillet. 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. Sauté until crisp tender. Transfer broccolini to another plate. Add one tablespoon olive oil to skillet. Add garlic and sauté until fragrant, 30 seconds. Add tomatoes, one teaspoon salt and one teaspoon black pepper. Simmer 5 minutes, breaking tomatoes apart with a spoon. Return shrimp and broccoli to skillet and toss to combine. Remove from heat. Add to spaghetti. Add cheese and basil and toss to combine. Serve with extra Parmigiano-Reggiano cheese.