Shrimp Scampi & Broccoli Pasta
Shrimp Scampi & Broccoli Pasta. It’s Wednesday and you know that means a mid-week pasta dinner. We are so here for a pasta moment any day of the week. But make it a summery seafood pasta. We’re using our favorite North Coast Seafood Naked Shrimp sautéed in a super saucy scampi, topped with lots of broccoli, red pepper flakes, parsley, and fresh basil leaves. Oh and don’t forget your glass of white wine with this one ;)) !! Cheers !!
I think most of you know by now that we love a good Wednesday pasta night. The middle of the week struggle always calls for a comforting pasta dish. And when it’s summer, you need a seafood pasta. I know we have been doing a lot of seafood pastas lately, and honestly we have been sharing a lot of seafood recipes in generally these days. But it is summer and it is ending quick, so we have to pack them in !!
Tonight we are doing an old favorite. Shrimp and broccoli pasta. The shrimp is done in a scampi style sauce and the broccoli is cooked in the same water as the pasta, giving the pasta a super delicious broccoli infused flavor. Then we top it off with plenty of fresh basil leaves, red pepper flakes, and extra parsley. This pasta is super saucy, extra summery, and so SO delicious. The flavors in this dish are perfect together and making us super excited about this creation.
This dish is great for weeknights when you need that pasta comfort food, but it is PERFECT for a weekend at the beach. And speaking of the beach, I am super excited to get back down the shore for another weekend…hopefully in the sun and definitely with a lot of good summer seafood recipes !!
Cheers to the middle of the week everyone !!
Ingredients
1/2 cup olive oil
1 shallot; chopped
1 garlic clove; chopped
1 pound North Coast Seafood Naked Shrimp; butterflied with tail shells removed and set aside
1 cup white wine
salt, pepper, and red pepper flakes
chopped parsley
2 medium broccoli crowns; trimmed
1 pound long-cut pasta
4 tablespoons butter
fresh basil leaves for serving
Directions
In a large skillet, heat the olive oil. Add the shallots and garlic. Sauté for a few minutes. Add the shrimp tails and cook for another 3 - 5 minutes over medium heat. Add the shrimp and sauté for a few minutes. Pour in the wine and parsley. Season with salt, pepper, and red pepper flakes. Cover and simmer until shrimp is cooked through for about 5 minutes. Remove the tails from the skillet.
Cook the pasta. Add the broccoli for the last 6 minutes of cooking. Drain, saving 1 cup of cooking water. Add the cooked pasta, the broccoli, and the butter to the skillet with the shrimp, adding pasta water as needed. Serve topped with fresh basil leaves, red pepper flakes, and additional parsley.
