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. - TasteFood —TasteFood
Test Kitchen Notes
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
spaghetti or linguine
Exrta-virgin olive oil
Crushed red pepper flakes
medium shrimp, peeled with tail shells intact, deveined
broccolini, ends trimmed, cut in 1 inch pieces
large garlic clove, minced
28 ounce can Italian plum tomatoes, drained
Freshly ground black pepper
Pinch of sugar, to taste
grated Parmigiano-Reggiano cheese, plus extra for serving
whole basil leaves (torn in half if large)
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain.
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.
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.
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.
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.