Lemony Broccoli and Shrimp Pasta

by smokinchestnut

I wish I had more to say about this recipe, but what else is there to say? It’s quick. It’s simple. It’s healthy. And it’s GOOD. I’ve become pretty picky about what I eat (how can I look at seemingly hundreds of recipes and the majority of them only elicit a lip snarl?) so it has to be a delicious dish for me to repeat. This recipe? I’ve made it three times now.

The original recipe suggests sauteing the broccoli with garlic but I found blanching it in the pasta water made this dish even quicker. Once the shrimp is pink, the broccoli is crisp-tender and the pasta is al-dente, splash the lemon mixture atop it all and go to town. A quick shake of parmesan (or soy parmesan, in our case) becomes a perfect topping for this meal. Enjoy… and then enjoy the rest of your free evening.

Lemony Broccoli and Shrimp Pasta
ever-so-slightly adapted from Eat Good 4 Life
serves 4

1 box (13 oz) whole wheat linguine or spaghetti
2-3 tablespoons olive oil
4 cloves garlic, minced,
1 pound large shrimp, raw (shell and tail removed)
1 bunch fresh parsley, chopped
1 lemon, zested
2-3 cups fresh broccoli, cut into bite-sized pieces
1/4 cup freshly squeezed lemon juice (roughly 2 lemons)
1/4 lemon, thinly sliced in half-rounds
1 teaspoon hot red pepper flakes, (optional/to taste)
Grated Soy Parmesan cheese, optional
Salt and freshly-grated pepper, to taste

Heat pasta in pot of boiling water and cook according to directions. During the last minute or two of cooking, throw in broccoli pieces. Strain.

Heat olive oil in saute pan over medium heat. Add garlic and shrimp, cooking until shrimp is pink on both sides (roughly 3-4 minutes total).

In large bowl, add cooked pasta, broccoli, shrimp and garlic. Toss with parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Add salt and freshly-grated pepper to taste then top each serving with Parmesan. Consume with reckless abandon (it’s healthy, so go ahead).