- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 0 Times
To save time with pasta dish preparation, cook lots of pasta whenever preparing it and freeze the unused portions in meal-size quantities. The frozen pasta can be used whenever you are making one of these dishes, and voila—the meal will be done in a jiff. This is a pretty dish and can be made as hot as you like.
- 6 ounces dry, uncooked pasta, any type (see Notes if using previously cooked pasta)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, thinly sliced
- ½ pound uncooked shrimp, peeled, deveined, and butterflied
- ¼ cup dry white wine
- 1 fresh jalapeno, minced or to taste
- 1 cup broccoli florets (1 stalk)
- 2 teaspoons crushed red caribe chile flakes, for garnish
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Meanwhile, heat the oil in a sauté pan, then add the garlic and cook and stir for a minute or two. Add the shrimp and cook until the pink color disappears. Add the wine, jalapeno, and about ½ cup hot water from the pasta pot. Remove from the heat and keep warm.
Two minutes before the pasta is supposed to be done, add the broccoli to the pasta pot to cook. When the pasta and broccoli are done, add the broccoli to the pasta pot to cook. When the pasta and broccoli are done, drain, and return them to the pot. Stir in the shrimp sauce and serve on warmed plates. Garnish with the chile flakes.
If using previously cooked pasta, use hote water—it does not have to be from the pasta pot. Then, add the broccoli and cook with the shrimp. If you prefer the broccoli to be cooked more, microwave for three minutes.
© 2006 Jane Butel
Protein: 30 g
Carbohydrates: 72 g
Fiber: 4 g
Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 161 mg
Sodium: 200 mg