Spaghetti with Shrimp, Broccolini and Basil

By • January 21, 2011 • 14 Comments



Author Notes: This pasta is healthy and fast to make. It has a few quick steps, so that each main ingredient is cooked to perfection without any overcooking and muddling. The end result is a bright and fresh pasta dish that is addictively good - and good for you. - TasteFoodTasteFood

Food52 Review: Simple and straight forward, this updated spaghetti classic was perfectly balanced. Shrimp and broccolini sauteed with garlic and spice, married nicely with sweet tomatoes and fresh basil. This would be a quick, yummy and healthy weeknight pasta.jvcooks

Serves 4

  • 1 pound spaghetti or linguine
  • Salt
  • Exrta-virgin olive oil
  • Crushed red pepper flakes
  • 3/4 pounds medium shrimp, peeled with tail shells intact, deveined
  • 3/4 pounds broccolini, ends trimmed, cut in 1 inch pieces
  • 1 large garlic clove, minced
  • 1 28 ounce can Italian plum tomatoes, drained
  • Freshly ground black pepper
  • Pinch of sugar, to taste
  • 1/3 cup grated Parmigiano-Reggiano cheese, plus extra for serving
  • 1/2 cup whole basil leaves (torn in half if large)
  1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain.
  2. While the pasta is cooking, heat one tablespoon olive oil with 1/2 teaspoon chili pepper flakes in a skillet over medium heat. Add shrimp in one layer. Cook until pink on both sides and just cooked through, 2-3 minutes. Transfer shrimp to a plate.
  3. Add one tablespoon olive oil to same skillet. Add broccolini and sprinkle with one teaspoon salt and a pinch of red pepper flakes. Sauté until crisp tender. Transfer broccolini to another plate.
  4. Add one tablespoon olive oil to skillet. Add garlic and sauté until fragrant, 30 seconds. Add tomatoes, one teaspoon salt and one teaspoon black pepper. Simmer 10 minutes, breaking tomatoes apart with a spoon. Taste and if necessary add a pinch of sugar. Stir in shrimp and broccoli; remove from heat. Add spaghetti and toss to combine.
  5. Transfer spaghetti to a serving bowl. Scatter cheese and basil leaves over pasta and toss one more time. Add a grinding of black pepper. Serve along with extra Parmigiano-Reggiano cheese.
Jump to Comments (14)

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei, pasta

Comments (14) Questions (0)

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Stringio

3 months ago Ed Sullivan

Made it tonight and we really liked it. I made a few changes: blanched the broccolini to keep the color, added capers and a bit of lemon otherwise I followed it exactly. I will be making this again. I was thinking grilled swordfish cut up would be great in this sauce.

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11 months ago John Wha

Made it last night and the dish is easy and delicious! Thanks!

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about 1 year ago figleaf

Had it last night for a dinner party and it was a great hit! I'm not the best cook so to have a recipe turn out the first time was awesome! Everyone loved it!!!

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about 2 years ago Sunbabe684

This was great! I made it last night and added chopped asparagus and zucchini as well. I also used fresh tomatoes instead of canned, and it wound up being a really nice summer dish, bursting with fresh veggies. (Note: if you're going to add more vegetables, I'd recommend more garlic and more olive oil than is called for)

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over 2 years ago ingefaer

It looks really good in the photo - I don't understand however why the tomatoes are not visible?! I do not much care for shrimp in tomato sauce and was attracted to the dish from the photo - until I read about the tomatoes.

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about 2 years ago Sunbabe684

I used chopped fresh tomatoes instead of canned, and it really wasn't a tomato sauce- just a shrimp and pasta dish with some tomatoes in it.

O2-matic

over 2 years ago mgherghei

This looks amazing - this is dinner tomorrow evening!

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over 3 years ago lastnightsdinner

This is gorgeous - looks light and elegant, and certainly delicious.

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over 3 years ago Lizthechef

Beautiful colors and flavors - maybe I'd try it with some wholewheat pasta too...

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over 3 years ago TasteFood

I said Serves 4 just to be polite. I could eat the whole bowl, too.

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over 3 years ago TasteFood

in reply to aargersi :)

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This looks ridiculously good, and sounds easy and appetizing. Nice!

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over 3 years ago TasteFood

Thank you!

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

You say serves 4, I say serves 1. Me. :-)