Ingredients
Scale
for the pasta:
- 1 lb angel hair pasta
- 1 cup reserved pasta water
for the shrimp:
- 16-20 raw shrimp (we used tail-on black tiger shrimp)
- 1/4 cup olive oil
- 2 cloves garlic, minced
add-ins & garnishes:
- 6 oz baby broccoli
- 2 lemons
- 2 tbsp butter
- 1/4 cup sliced almonds
- 4 oz fresh parmesan cheese, grated
- salt and pepper, to taste
- fresh parsley for garnish
Instructions
- Boil 4 quarts salted water in large stockpot, adding angel hair when water is at a full boil. Cook for 4-5 minutes or until al dente.
- In a large sauté pan, heat oil over medium heat. Add garlic.
- Add shrimp. Cook for 2-3 minutes per side (until shrimp are pink and opaque). Remove from pan.
- Add broccoli and cook for 4 minutes
- When pasta is done cooking, drain the pasta while reserving 1 C of the pasta water.
- Using the same sauté pan, add pasta, butter, juice from two lemons. Toss together over medium heat.
- Add pasta water, broccoli. Cook for 2-3 minutes.
- Garnish with almonds, parmesan cheese. Salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: entrée
Nutrition
- Serving Size: 8 oz
- Calories: 780
- Sugar: 6.1 g
- Sodium: 646.6 mg
- Fat: 21.6 g
- Carbohydrates: 96 g
- Protein: 52.2 g
- Cholesterol: 218.1 mg