Shrimp & Broccoli Pasta with Mustard-Caper Sauce |
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| Ingredients: | ||||||||||||||||||||||||||
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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 |
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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. |
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