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Ingredients
1 (12 oz) box Barilla Penne - gluten free
1 pound wild caught shrimps, peeled and deveined
2 to 3 medium tomatoes, diced
1 cup shredded parmesan cheese
2 tablespoons organic butter
1 to 2 cups broccoli
2 large shallots, thinly sliced
3 garlic gloves, minced
fresh parsley, chopped
olive oil
salt and pepper
Instructions
- Season shrimps with salt and pepper.
- Cook the pasta according to package directions. Drain and set aside. Reserve about ½ cup of the pasta water.
- Heat a nonstick pan over medium heat. Add butter and shrimps, cook until pink and set aside.
- Boil the broccoli for few minutes and set aside.
- Heat a large cast iron pan over medium heat. Add a splash of olive oil. Sauté shallots and garlic until fragrant then add the tomatoes. Cook the tomatoes for about 2 minutes. Add the pasta, reserved pasta water and parmesan cheese stir to mix.
- Season with salt and pepper. Add the shrimps and broccoli. Sprinkle more cheese and parsley. Serve
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