Farm to Feast: Pasta with Garlic Shrimp & Baby Broccoli
I loved on shrimp and pasta when I was a vegetarian years ago as a teenager. I still love the combination of olive oil, garlic and shrimp. You can replace it for chicken, or omit entirely. I use gluten free pasta, but anything will do. You can also add cannelini beans and use any other veggies you'd like such as asparagus, spinach, peas, or zucchini. The options go on and on.
1 lb cleaned, deveined shrimp - tails on or off--up to you!
2 tbsp chopped fresh parsley
1 bunch baby broccoli, broccoli rabe or regular broccoli - cleaned and trimmed
1/2 cup chopped tomatoes or 1/4 cup chopped sun-dried tomatoes
2 cups fresh baby spinach
4 cloves garlic
1 cup low-sodium chicken broth
1/2 cup white cooking wine
Extra Virgin Olive Oil
Crushed red pepper flakes
Freshly ground pepper
Grated parmesan cheese
1 lb pasta (I use Antico Pastificio Italiano from Healthy Italia)
Bring water to a boil for the pasta. Cook pasta according to package directions.
In a skillet pan, heat 2 tablespoons of olive oil over medium heat. Add garlic, salt & pepper. Cook for 2 minutes. Add shrimp. Add crushed red pepper and chopped parsley. Cook until shrimp is pink and cooked through. Remove shrimp from pan.
Stir in chicken broth and wine. Bring to a boil. Add broccoli, tomatoes and spinach. Season with salt & pepper. Cover and cook in the broth until broccoli is just tender and spinach is tender. Add shrimp back in. Toss with pasta and season to taste. Top with chopped fresh parsley and grated parmesan.