Spaghetti with Shrimp & Broccoli

By contessawannabe

Ingredients

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

Details

Servings 4
Adapted from housebeautiful.com

Preparation

Step 1

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

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

3. 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.

4. Heat 1/3 cup olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch sauté pan or a large, shallow pot. Add the garlic and cook for one to two 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 water to the garlic and oil and bring to a boil. Then lower the heat, add 1 teaspoon salt, and simmer for about five minutes, until the liquid is reduced by about a third.

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