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
<ol>
<li>Season shrimps with salt and pepper.</li>
<li>Cook the pasta according to package directions. Drain and set aside. Reserve about ½ cup of the pasta water.</li>
<li>Heat a nonstick pan over medium heat. Add butter and shrimps, cook until pink and set aside.</li>
<li>Boil the broccoli for few minutes and set aside.</li>
<li>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.</li>
<li>Season with salt and pepper. Add the shrimps and broccoli. Sprinkle more cheese and parsley. Serve</li>
</ol>
