Cavetelli With Shrimp And Broccoli

1. 1

   In a large skillet lightly cover the bottom with a little olive oil and 1 Tbs butter sear your shrimp on a high flame with and remove and set aside. The shrimp cook very fast 1 minute the most on each side. Then reduce the flame to medium.

2. 2

   Then add a touch more oil & saute your garlic with a little salt and pepper until the garlic becomes translucent but not brown about 2 minutes the most.

3. 3

   Add the juice of one lemon allow it to reduce scrape up all the residuals from the bottom of the skillet with your cooking utensil. Then add the wine and allow it to reduce to a thicker consistency it should reduce to about one third. Add the clam juice and reduce it to about 1/2. By doing this you are concentrating all the flavors.

4. 4

   Now add the chicken broth cover and bring back to a boil add your broccoli with a little more salt and pepper lower the flame and simmer until the broccoli reaches your desired texture. If the sauce reduces to much add additional broth see footnotes.

5. 5

   Boil the 2 lbs of pasta (cavatelli) leave slightly harder then aldente and strain return it to the pot, and poor your broccoli and sauce on. Add the butter, 1 cup of cheese, the juice of 1/2 lemon and the shrimp when the butter and cheese melts remove from the stove put in a pasta bowl.

6. 6

   Mix well and adjust with salt and pepper if need but be careful the cheese is salty. And top with chopped parsley and serve and lemon zest.

* Per serving · 4 servings · Values may vary.