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Prep Time2 hours
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Cook Time1/2 an hour
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Serving4
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This dish has roasted broccoli, shrimp and pasta… but the roasted broccoli is the absolute star. Take care with each component of this dish. The broccoli is roasted with garlic, olive oil and lemon zest until just cooked and brown around the edges of the smaller pieces. The shrimp is roasted until pink and just cooked through. This premium Cipriani rigatoni pasta is cooked for 11 minutes in gently boiling and salted water. And the cream sauce is reduced slowly… slowly… this is a Friday night dish! Put it all together at the end and you have a perfect lemony, surprisingly light dish that is cheesy, comforting and irresistible. By the way, those little cherry peppers are in the refrigerated section at Dorignac’s and they are delicious!
Ingredients
Broccoli and Pasta
Directions
Roast the broccoli: Spread the flowerets on a sheet pan and toss with olive oil, minced garlic, a little lemon zest and salt and pepper. Roast at 375 degrees until cooked and slightly browned around the edges of the smaller pieces, but do not overcook. Leave it a little crunchy!
Roast the shrimp: Dry them and then season them. Spread them on a cookie sheet and roast until cooked... but again, don't overcook. They will cook some more when you put them in the sauce.
Make the Lemon Cream Sauce: Sauté a little garlic and a few scallions in the bottom of a sauce pot. When it is fragrant, splash a little chicken stock in the pot to deglaze. Then add the rest of the stock and add the cream. Keep the heat at medium or medium low to heat the cream without letting it boil. You just want this to simmer for a while and thicken and reduce. Season with salt and pepper and lemon zest. Then add the cheese and taste -- add more cheese if desired.
While you are reducing the cream sauce, cook the pasta for 11 minutes. Drain and set aside. (Optional: pour a little of that starchy pasta water in your cream sauce to thicken it up).
Put the shrimp and broccoli in a hot skillet and add the cream sauce. Stir and toss a bit -- then serve garnished with a chiffonade of basil.
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