Saut\u00e9ed tender shrimp is tossed with crispy roasted broccoli al dente spaghetti with plenty of lemon and butter. Add a little homemade garlic butter with lemon zest and Parmesan to form the base for an easy yet worthy sauce. Finished with a bit of heat from chili flakes<\/span><\/strong>. Prep: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 450\u00b0F (Note: Not needed if you will steam broccoli). Bring a large pot of salted water<\/strong> to a boil. Wash and dry produce.<\/p>\n Cut broccoli <\/strong>florets into 1-inch pieces if necessary. Zest and quarter lemon. <\/strong>Peel and mince or grate garlic<\/strong>.<\/p>\n Roast broccoli: Toss broccoli <\/strong>on a baking sheet with a drizzle of olive oil, salt, and pepper. <\/strong><\/p>\n Roast on top rack until browned and crispy, 12-15 minutes.<\/p>\n Roast on top rack until browned and crispy, 12-15 minutes.<\/p>\n Cook pasta: <\/strong><\/p>\n Once water is boiling, add spaghetti<\/strong> to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.<\/p>\n Reserve \u00bd cup pasta cooking water<\/strong>, then drain.<\/p>\n Make garlic butter: <\/strong><\/p>\n While pasta <\/strong>cooks, place 3 TBS butter <\/strong>in a small microwave-safe bowl. Microwave until just softened, 10 seconds. Add lemon<\/strong> zest, half the Parmesan <\/strong>(save the rest for serving), a pinch of garlic<\/strong>, and a pinch of chili flakes<\/strong> <\/span>if desired. Mash with a fork to combine. Season with salt<\/strong> and pepper<\/strong>.<\/p>\n Cook shrimp: <\/strong><\/p>\n Rinse shrimp<\/strong> under cold water<\/strong>, then pat dry with paper towels. Toss in a large bowl with a large drizzle of olive oil<\/strong>, remaining garlic<\/strong>, salt<\/strong>, and pepper<\/strong>.<\/p>\n Heat a large pan over medium-high heat. Add shrimp<\/strong> and cook, stirring occasionally, until opaque and cooked through, 2- to 4-minutes.<\/p>\n Finish & serve: <\/strong><\/p>\n To pan with shrimp<\/strong>, add drained spaghetti<\/strong>, broccoli<\/strong>, stock concentrate<\/strong>, garlic butter<\/strong>, and \u00bc cup reserved pasta cooking water<\/strong>. Toss until everything is thoroughly coated in sauce<\/strong>. Add a squeeze or two of lemon<\/strong> juice<\/strong> to taste. Season with salt<\/strong> and pepper<\/strong>.<\/p>\n Divide pasta<\/strong> between bowls and top with remaining Parmesan<\/strong> and a pinch of chili flakes<\/strong><\/span> if desired. Serve with any remaining lemon<\/strong> wedges on the side.<\/p>\n","protected":false},"excerpt":{"rendered":" over Spaghetti with Roasted Broccoli Yield: 2 Saut\u00e9ed tender shrimp is tossed with crispy roasted broccoli al dente spaghetti with plenty of lemon and butter. Add a little homemade garlic butter with lemon zest and Parmesan to form the base for an easy yet worthy sauce. Finished with a bit of heat from chili flakes. Prep: 10 Cook: 30 Note: We prefer the broccoli steamed. Next time skip the lemon. Would be better without. 8oz broccoli florets 6oz spaghetti or…<\/p>\n
\nPrep: 10 Cook: 30
\nNote:<\/strong> We prefer the broccoli steamed. Next time skip the lemon. Would be better without.<\/p>\n\n
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