Shrimp Linguine with Broccoli and Lemon Zest

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
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12 ounces linguine

2 cups broccoli florets

1 Tablespoon olive oil

2 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

1 pound medium shrimp, peeled and deveined

1 cup grape tomatoes, halved

1 cup chicken stock

1 Tablespoon butter

1/4 cup half-and-half

Zest and juice of one lemon

In a large pot of salted water on medium high heat, bring water to boil. Add pasta and cook until al dente, about 6-8 minutes. Drain; reserving ½ cup of pasta water. Return pasta to pot and set aside.

In medium bowl, add broccoli florets and 3 Tablespoons water. Cover with plastic wrap and microwave on high for 1 1/2 minutes. Drain and set aside.

In a large sauté pan on medium high heat, add olive oil, garlic and red pepper flakes. Cook for 1 minute. Add shrimp and cook for 3-5 minutes. Season with salt and pepper. Transfer shrimp to pot with pasta.

Add tomatoes to sauté pan and cook for 2-3 minutes. Season with salt and pepper. Add reserved pasta water and chicken stock. Bring to boil. Reduce heat to medium low and simmer until reduced by half, about 5-7 minutes. Add butter, half and half and lemon juice; stir to combine. Simmer for 1-2 minutes or until slightly thickened.

Add broccoli, pasta and shrimp to sauté pan. Toss to combine with sauce and reheat for 2-3 minutes.

Place in serving bowl and garnish with lemon zest, if desired.

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