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1
Bring a large quantity of water to a boil.
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2
Add plenty of salt to the water.
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3
Cook the bowtie pasta according to package directions, about 12 minutes.
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4
However, about three minutes before pasta is done, toss in the broccoli florets.
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5
After 3-4 minutes, drain pasta and broccoli and add to the sauce that you will make while the pasta/broccoli is boiling away.
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6
In the meantime, in a small saute pan, toast the pine nuts on medium low heat, tossing often, for about five minutes until lightly browned, if you plan to use them.
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7
Keep an eye on them, they brown quickly.
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8
Meanwhile, in a large fry pan, heat the butter and oil and cook the garlic, lemon zest, and red pepper flakes over medium-low heat for a minute or so.
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9
Add shrimp that has been peeled, deveined and dried.
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10
Saute until you see that it has started to turn pink, about 1 minute or so; flip over, and cook the other side.
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11
Do not overcook the shrimp or it will get rubbery.
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12
It will cook more as you add the pasta.
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13
(I sometimes add artichokes instead of shrimp.)
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14
Add lemon juice, salt and pepper to taste.
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15
(Note: Ive been known to add a little white wine at this juncture, if I happen to have some left over from the previous night!)
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16
This takes longer to type than it does to prepare this whole shrimp sauce!
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17
Drain pasta and broccoli and add to the sauce, stirring and continuing to cook for one minute.
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18
No more!
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19
Sprinkle with pine nuts and freshly grated Parmesan or Asiago cheese.
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20
Serve immediately.
