One of the greatest things about pasta—aside from how delicious it is—is its versatility. There are countless ways to customize a recipe simply by swapping linguine for penne or orzo for orecchiette.
Fresh shrimp, broccoli, garlic, and broth are a base for something great in the kitchen. And with the pasta of your choosing, you make it your own every time.
What You’ll Need:
•1 head of broccoli
• 2 cups of chicken broth
• 10-12 large fresh or frozen shrimp
• 1 lb of pasta
• 1 small jar of sun dried tomatoes
• 1 head of garlic chopped
• 1 stick of butter
• 2 tablespoons of olive oil
• 2 tablespoons of old bay
• 1 tablespoon of fresh parsley
What You’ll Need to Do:
Let’s turn up the heat: in a large pan, sauté one small jar of sundried tomatoes with 1 head of chopped garlic in 2 tablespoons of olive oil. Once that mixture is thoroughly coated, add in in 1 stick of butter, 2 tablespoons of old bay, 2 cups of chicken broth, and 1 tablespoon of fresh parsley.
While that comes together, let’s go ahead and boil water for pasta in a separate pot. At a rolling boil, add in whichever pasta you’ve chosen, occasionally stirring so nothing sticks. At this time, add 10-12 large fresh or frozen shrimp to the sauce in our pan and give a good stir. Within the last three minutes the pasta is cooking, add 1 head of chopped broccoli to the sauce.
Final steps—drain pasta and place in a serving dish, pouring as much or as little sauce over your linguine, penne, ziti, or bow ties as desired.
Pasta la vista to overcooked pasta. Here’s how you can master the art of al dente.