Delicious shrimp pasta with broccoli florettes and peppers.
ingredients
Aglio E Olio with Shrimp
Fusilli with Broccoli, Garlic
directions
Fill large pot (about 24 cups/6 L) with 20 cups (5 L) water and 2 tablespoons (25 mL) salt; cover and bring to boil.
Meanwhile, in skillet, heat oil over low heat; cook garlic, salt and hot pepper flakes, stirring occasionally, for about 15 minutes or until garlic is light golden but not browned.
Increase heat to medium-high.
Add shrimp to skillet; stir-fry for 2 to 3 minutes or until lightly pink and opaque.
Fill pasta bowls with hot water to warm.
Meanwhile, add pasta to water, stirring to separate strands.
Cook for 8 to 10 minutes or until tender but firm; drain and return to pot.
Add shrimp mixture and parsley; toss to coat.
Empty bowls. Spoon in pasta.
Fill large pot (about 24 cups/6 L) with 20 cups (5 L) water and 2 tablespoons (25 mL) salt; bring to boil.
Add pasta; cook for 8 minutes.
Add broccoli; cook for 2 minutes or until tender-crisp and pasta is tender but firm.
Drain well and return to pot.
Meanwhile, in skillet, heat oil over medium-low heat; cook garlic, stirring occasionally, for 3 minutes.
Stir in anchovies and pepper until anchovies are dissolved.
Fill pasta bowls with hot water to warm.
Add anchovy mixture, bread crumbs and half of the Parmesan to pasta mixture; toss to coat.
Empty bowls, spoon in pasta.
Sprinkle with remaining cheese.