As I said in my first post, the first meal I ever brought to my boyfriend, Tyrus, for his lunch break was shrimp and broccoli pasta. Since I was going to meet him for his lunch break tonight – at 9:00 p.m.! I will never understand the timing of the retail world – I thought that his favorite pasta dish would keep him going and give me a change to put it on this blog. This recipe is adapted from one I found when I Google searched pasta with shrimp and broccoli in it. I got my inspiration for this meal a few summers ago as I was watching ‘Under the Tuscan Sun’ and fantasizing about living in Diane Lane’s villa from the film.
You start this dish by chopping 1 head of broccoli into large florets and placing it in a bowl or Tupperware container with fresh shrimp (tails removed) – however much shrimp you want.
If there’s one thing I can say about Ty, it’s that he loves his shrimp, so I made sure to put plenty in there. I recommend keeping the ratio of shrimp to broccoli pretty equal, but you do not need to make as much as I did! Then, you pour 3-4 table spoons of olive oil, 3 tablespoons of melted butter, salt, pepper, and 2 cloves of crushed garlic over the broccoli and shrimp and toss that around. The next step is something that I hadn’t considered before: you cover it and leave it to marinade in the refrigerator for 2-however many hours you need. I once left this in the fridge from the time I woke up in the morning (7 a.m.) to when I came home at night (5 p.m.) and cooked this up. The original recipe didn’t call for marinating the broccoli, but I really like to do it so that the broccoli has a lot of flavor too. I also cut out half of the butter that the recipe called for (originally, it was 6-7 tablespoons!) and I thought that was a bit too much.
When you’re ready to finish preparing the meal, you cook up some pasta – I recommend whole wheat angel hair. When the noodles are almost done, you pull the broccoli and shrimp out of the fridge and put it in a frying pan to steam the broccoli. The broccoli will cook with or without covering it. You want it to be a bright green, but not a deep emerald color, otherwise it will be overcooked and have all of the nutrients and goodness removed – it will also end up very soggy, which would not be very tasty.
Then, you add the cooked pasta to the frying pan and add another swig of olive oil. Keep the heat on the frying pan while the noodles are in there. Stir it all around so the pasta gets coated with the butter, garlic and olive that the shrimp and broccoli were marinating in.
This dish is a fresh, simple and satisfying meal. The olive oil and butter keep it light, while the garlic brings your attention to the shrimp and broccoli. Sprinkle some more salt and pepper over it and serve it in a Tupperware to a hardworking man who is working until eleven o’clock at night. God bless the people who work in retail!