Pasta broccoli e gamberetti

Pasta with broccoli and shrimp is a light and flavorful dish, perfect for those who love the combination of sea and garden. Here is the recipe to prepare it:

Ingredients

• 320 g of pasta (penne or spaghetti work well)
• 400 g of already peeled shrimp
• 300 g of broccoli
• 2 cloves of garlic
• Fresh or dried red chili pepper to taste
• 4 tablespoons of extra virgin olive oil
• Salt as needed
• Black pepper as needed
• White wine, one glass
• Chopped parsley to taste

Preparation

1. Clean the broccoli by separating the florets from the stem. Wash the florets under running water and let them drain.
2. In a large pot, bring plenty of salted water to a boil and cook the broccoli for a few minutes; they should remain crunchy. Once cooked, remove them with a slotted spoon and set aside, keeping the cooking water for the pasta.
3. In the same water, cook the pasta following the timings indicated on the package.
4. Meanwhile, in a large pan, sauté the chopped garlic and chili pepper in hot oil. Be careful not to burn the garlic, which could become bitter.
5. Add the shrimp to the pan and sauté them over high heat for a few minutes until they turn pink. Then deglaze with a glass of white wine and let the alcohol evaporate.
6. Add the broccoli florets to the pan with the shrimp and mix gently, letting them flavor for a few minutes. Season with salt and pepper.
7. Drain the pasta al dente and pour it into the pan with the broccoli and shrimp. Toss everything together to allow the pasta to blend with the seasoning.
8. If necessary, add some pasta cooking water to cream the pasta.
9. Serve immediately, sprinkling with fresh chopped parsley for a touch of color and freshness.

Curiosity

In some variants, the recipe includes the use of cream to make the dish creamier. Personally, I prefer the version without cream, which keeps the flavors lighter and allows to better appreciate the sweet taste of the shrimp in contrast with the slightly bitter taste of the broccoli.