Yield: 2

Scott Nowell

A simple pasta with shrimp and broccoli. Easy and flavorful, it only takes about 30 minutes to put together.

• 12shrimp (21-25), defrosted if frozen
• 8oz penne, rotini or other pasta
• 1head broccoli, trimmed into small florets
• 4TBS extra-virgin olive oil, divided
• 4TBS butter
• 4-6large cloves garlic, sliced thin
• ½cup dry white wine
• fresh basil, chiffonade or chopped fine
• 1pinch red chili flakes
• salt & freshly ground black pepper

In a large pot, add 1 quart of water and bring to a boil. Salt the water and cook the pasta until al dente. DO NOT DRAIN. Use a spider to remove the pasta to a bowl. Stir a couple of TBS of olive oil into the pasta. Reserve a half cup of pasta water and set aside.

Add the broccoli to the boiling water. Cook until just tender, 2 to 3 minutes. Drain, chill with cold water and set aside.

Return the pot to the burner and reduce heat to medium.

Add 4 TBS butter to the pot and melt. Add the garlic to the pan. Sizzle until aromatic, about 30 seconds.

Add the prawns and a pinch of salt and cook until pink on both sides, about 2 minutes on each side. Transfer to a plate and set aside.

Return the pasta, broccoli, shrimp, red pepper flakes and the half cup of reserved pasta water to the pot and stir to combine. Cook for a couple of minutes so the water reduces.

Add the basil, mix and add more olive oil to taste.

Season to taste with salt and pepper.