-
1
Preheat the oven to 425 degrees. Fill a large pot with water and set on the stove to come to a boil while you prep.
-
2
In a medium bowl, combine the shrimp, a good drizzle of olive oil, the zest of one lemon, 1/2 teaspoon each of cumin, coriander, and Aleppo, a clove or two of minced garlic, and salt and pepper. Toss and set aside.
-
3
On a large baking sheet, combine the broccoli, another good drizzle of olive oil, 1 teaspoon of the cumin and coriander, and about 1/2 teaspoon Aleppo pepper. Sprinkle well with salt and pepper. I'll sometimes add a sprinkle of sweet or smoked paprika as well. Crush some garlic cloves (as many or as few as you like), remove the peel, and toss them in with the broccoli.
-
4
When the oven is preheated, put in the tray of broccoli and roast for about 10 minutes, or until the broccoli is just starting to sizzle and turn golden in spots.
-
5
Add a handful of salt to the boiling water and add your egg noodles. You can use anywhere from a half to a full package, depending on the noodle ratio that you want. I usually use 3/4 of a package.
-
6
Turn the broccoli and then add the shrimp to the tray and roast for another 8 - 10 minutes, or until the shrimp are just cooked through - they'll be pink and opaque. Once the shrimp are done, add a good glug or two of Vermouth to the tray as soon as you remove it from the oven, and scrape it with a spatula or spoon to remove any yummy brown bits. You could also use white wine, chicken stock, or pasta water to do this if you don't have Vermouth.
-
7
Drain the noodles (and reserve a mug of pasta water).Combine the noodles, shrimp, broccoli, and juices in the pasta pot.
-
8
Toss everything together with the juice of one lemon, and add a second lemon if you think it needs more. Taste for seasoning and adjust as necessary. You can add a little pasta water if you think it's a bit dry, though it's not meant to be super saucy.
-
9
Serve in large bowls and enjoy!
