with angel hair pasta / broccoli
Smarts #1: Any type of pasta will work here, but be sure to adjust your cooking time. Angel hair cooks quickly, so fettuccine or spaghetti will take longer.
Smarts #2: Boiling the pasta and broccoli together saves time (and dishes!).
- Shrimp, peeled and deveined - 1 lb
- Garlic - 4 cloves, chopped
- Parsley - 1 1/2 Tbsp, chopped
- Oil, olive - 1 Tbsp
- Tomatoes, medium - 3, chopped
- Butter - 4 Tbsp
- Wine, white - 1/4 cup (sub stock)
- Red pepper flakes (opt) - 1/2 tsp
- Lemon juice - 1 Tbsp
- Broccoli florets - 10 oz, chopped
- Pasta, angel hair - 10 oz (sub fettuccine or spaghetti)
- Shrimp - Defrost shrimp.
- Broccoli / Garlic / Parsley - Prep as directed. Store broccoli in one container. Combine garlic and parsley in another container. (Can be done up to 5 days ahead)
- Make marinade - (If prepping right before cooking, get water boiling for pasta when shrimp is nearly finished marinating.) Combine garlic, parsley, oil, and shrimp. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
- Tomatoes - Chop tomatoes.
- Bring a large stock pot (large enough to hold pasta and broccoli) of water to boil. Salt generously and add pasta. Cook pasta according to package directions. Add broccoli in the last 1 1/2 minutes of cooking. Drain.
- While pasta is boiling, heat a skillet over medium heat. Add butter. When butter is melted, add white wine, tomatoes, and red pepper flakes. Simmer for 1 minute.
- Add shrimp (including marinade) to tomatoes. Saute until shrimp is cooked through, ~4 minutes. Squeeze lemon juice over top and season with some salt and pepper.
- Serve shrimp scampi over pasta / broccoli. Enjoy!
Delicious and easy0 Helpful
Easy, flavorful and filling!0 Helpful
Easy to make and tasty.0 Helpful
Excellent. I served over polenta instead of pasta. Easy and flavorful sauce.0 Helpful
Really great, easy and flavorful.0 Helpful
Tasty, but I thought the addition of tomatoes was a bit odd - would have much preferred this to have a strong garlic butter taste. Tomatoes also made the sauce very watery. Definitely opt for fresh parsley instead of dried parsley as well.0 Helpful