Creamy Shrimp and Broccoli Bow Tie Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
2-3 head(s) broccoli chopped into bite size pieces |
1 box(es) farfalle pasta (1 lb bow tie or pasta of your choice) |
extra virgin olive oil |
2 cup(s) heavy cream |
2/3 cup(s) white wine |
6 clove(s) garlic thinly sliced |
1/4-1/2 teaspoon(s) black pepper |
1/4-1/2 teaspoon(s) crushed red pepper |
1 pound(s) deveined and peeled uncooked shrimp |
1/2 cup(s) grape tomatoes halved |
3/4 cup(s) parmesan cheese grated or finely shredded |
salt to taste |
Directions:
1. METHOD
2. Fill a large 8-quart stock pot at least half full with water and with 1 Tbsp of salt; bring to a boil.
3. While the water is the large stockpot is heating, bring a smaller saucepan (2-3 quarts) half filled with water to a boil. Blanch the broccoli in the boiling water for 1 minute. Remove from heat. Drain and run the broccoli under cold water to stop the cooking. Set aside.
4. Cook the pasta in the large pot of boiling water according to the directions on the package (anywhere from 3 to 12 minutes, depending on the type of pasta you have) until al dente, or still slightly firm. Drain and toss with a little olive oil to keep from sticking.
5. While the pasta is cooking, combine the cream, wine, garlic, and black and crushed red pepper in a large skillet and bring to a simmer over high heat. Reduce the heat to medium and simmer for 7 to 10 minutes until the mixture thickens.
6. Add the shrimp and cook 2 to 3 minutes, until the shrimp have turned pink on all sides. Toss in the broccoli. Salt to taste.
7. Spoon pasta into individual pasta bowls and top with mixture, spooning additional creamy sauce over each serving. Garnish each serving with 1/8 cup Parmesan and a few tomatoe halves.
8. Serves 6.
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