Shrimp & Broccoli Pasta with Mustard-Caper Sauce
4 cups broccoli florets
2 tablespoons extra virgin olive oil
2 tablespoons minced shallots
2 garlic cloves, minced
1 lb medium shrimp, peeled and deveined, tails removed
1/2 cup dry white wine or chicken broth
1/2 cup chicken broth
2 tablespoons Dijon mustard
8 oz angel hair pasta
3 tablespoons capers
1/4 cup chopped fresh parsley
Crushed red pepper flakes
Bring 3 quarts salted water to boiling. Add broccoli; cook 2 minutes or until crisp-tender. With a slotted spoon transfer broccoli to a colander; rinse with cold water and drain well; set aside. Do not drain boiling water; keep over high heat.
Heat oil in a large skillet over medium-high heat. Add shallots and garlic; cook and stir 2 to 3 minutes or until fragrant. Add shrimp; cook and stir 3 to 5 minutes or until shrimp turn pink.
Add wine, 1/2 cup broth, and mustard; stir well. Add cooked broccoli; toss to combine.
Meanwhile, cook pasta al dente in reserved boiling water according to package directions. Drain.
Add cooked pasta to shrimp and broccoli. Add capers; toss to combine. Top with chopped parsley and red pepper flakes, and serve.
Please log in to dish on this post.