by TasteFood
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jvcooks's Testing Notes:
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Expand1 pound spaghetti or linguine Ask a question about this ingredient
Salt Ask a question about this ingredient
Exrta-virgin olive oil Ask a question about this ingredient
Crushed red pepper flakes Ask a question about this ingredient
3/4 pounds medium shrimp, peeled with tail shells intact, deveined Ask a question about this ingredient
3/4 pounds broccolini, ends trimmed, cut in 1 inch pieces Ask a question about this ingredient
1 large garlic clove, minced Ask a question about this ingredient
1 28 ounce can Italian plum tomatoes, drained Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Pinch of sugar, to taste Ask a question about this ingredient
1/3 cup grated Parmigiano-Reggiano cheese, plus extra for serving Ask a question about this ingredient
1/2 cup whole basil leaves (torn in half if large) Ask a question about this ingredient
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain.
Ask a question about this stepWhile the pasta is cooking, heat one tablespoon olive oil with 1/2 teaspoon chili pepper flakes in a skillet over medium heat. Add shrimp in one layer. Cook until pink on both sides and just cooked through, 2-3 minutes. Transfer shrimp to a plate.
Ask a question about this stepAdd one tablespoon olive oil to same skillet. Add broccolini and sprinkle with one teaspoon salt and a pinch of red pepper flakes. Sauté until crisp tender. Transfer broccolini to another plate.
Ask a question about this stepAdd one tablespoon olive oil to skillet. Add garlic and sauté until fragrant, 30 seconds. Add tomatoes, one teaspoon salt and one teaspoon black pepper. Simmer 10 minutes, breaking tomatoes apart with a spoon. Taste and if necessary add a pinch of sugar. Stir in shrimp and broccoli; remove from heat. Add spaghetti and toss to combine.
Ask a question about this stepTransfer spaghetti to a serving bowl. Scatter cheese and basil leaves over pasta and toss one more time. Add a grinding of black pepper. Serve along with extra Parmigiano-Reggiano cheese.
Ask a question about this stepThis is gorgeous - looks light and elegant, and certainly delicious.
Beautiful colors and flavors - maybe I'd try it with some wholewheat pasta too...
I said Serves 4 just to be polite. I could eat the whole bowl, too.
This looks ridiculously good, and sounds easy and appetizing. Nice!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
It looks really good in the photo - I don't understand however why the tomatoes are not visible?! I do not much care for shrimp in tomato sauce and was attracted to the dish from the photo - until I read about the tomatoes.