Ingredients
- 1 bunch (about 1 1/4 pounds) fresh broccoli
- 1 pound rotini (twists) pasta
- 2 Tbsps olive oil
- 1 can (about 28 ounces) crushed tomatoes
- 1 tsp minced fresh garlic
- 1 tsp salt
- 12 ounces medium-size uncooked shrimp, shelled and deveined
- For garnish: Romano or Parmesan cheese, grated and shaved with a vegetable peeler
Preparation
Step 1
Cut the broccoli into florets. Peel the stems, cut in half lengthwise, then cut crosswise into ½ inch thick slices
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. About 5 minutes before the pasta is done, add the broccoli. Continue cooking, stirring twice, until pasta and broccoli are firm-tender.
Meanwhile, in a large skillet, heat the oil over medium heat. Add the tomatoes, garlic, and salt. Simmer for 1 to 2 minutes. Add the shrimp.
Cover and simmer for 2 minutes, stirring once until the shrimp are pink and opaque at center. Remove skillet from heat. Drain the pasta and broccoli and return to the pot. Add the sauce and toss to mix. Garnish with grated or shaved cheese. Serve right away.