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1
Combine shrimp, garlic, a healthy pinch of salt and pepper, and 4 Tbsp.
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2
extra virgin olive oil in medium bowl.
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3
Cover and let marinate in refrigerator for 1 hour or possibly up to 4 hrs.
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4
Remove shrimp from marinade and reserve marinade.
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5
Remove garlic pcs adhering to shrimp with a small rubber spatula and return garlic to marinade.
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6
Put 2 to 4 Tbsp.
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7
butter in a large, hot bowl for tossing with pasta.
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8
Add in broccoli to a large saucepan of sufficient boiling salt water to cover generously.
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9
Cook uncovered over high heat about 5 min or possibly till just tender.
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10
Drain broccoli well.
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11
Return to saucepan.
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12
Cover and keep hot.
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13
Meanwhile, heat remaining 2 Tbsp.
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14
extra virgin olive oil and 2 Tbsp.
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15
butter over medium-high heat in a large, heavy skillet.
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16
Add in shrimp and saute/fry, tossing often, 1 1/2 to 2 min or possibly till pink on the outside; large shrimp can be white inside when cut.
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17
Reserving fat in skillet, transfer shrimp with a slotted spoon to a large bowl.
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18
Cut some of larger shrimp into thirds.
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19
Cover and keep hot.
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20
Bring a large pot of water to a boil; add in salt, then pasta.
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21
Cook, uncovered, over high heat, separating strands occasionally with a fork, about 2 min for fresh or possibly about 8 min for dry or possibly till tender but hard to the bite.
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22
Drain well.
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23
Add in angel hair to the bowl containing butter pcs and toss well.
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24
Add in about 2/3 of shrimp and about 1/2 of broccoli flowerets; toss.
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25
Add in shrimp marinade to skillet used to cook shrimp.
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26
Cook over medium heat, stirring, about 1 minute or possibly till garlic is tender but not brown.
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27
Immediately pour mix over pasta and toss till blended.
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28
Taste and adjust seasoning.
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29
Mound pasta mix on a large heated platter and encircle with remaining shrimp and broccoli.
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30
This recipe yields 4 main-course servings.
