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Shrimp & Broccoli Pasta with Mustard-Caper Sauce

Posted 12/20/10 by ChefSnowball
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Views: 410
Venues: Fish
Pasta & Grains
Produce & All Things Green
Spices & Herbs
Categories: Mustard
Red Pepper Flakes
Sub Categories: Broccoli
Olives & Capers
Keywords: capellini, pasta, shrimp, capers, mustard
Servings: 4
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.

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