Skip to main content
Epicurious

SHRIMP & BROCCOLI OVER ANGEL HAIR PASTA

Quick and easy - everyone in the family enjoys this one.

Recipe information

  • Yield

    Feeds 4 - 5 people

Ingredients

1/4 lb butter
1 cup olive oil
3 cloves garlic
1/2 to 1 lb fresh broccoli crowns
1 lb peeled, cleaned and deveined shrimp
1/4 tsp ground red pepper
1 tbs. romano cheese
1 lb cooked angel hair pasta

Preparation

  1. In skillet, melt butter over medium low heat. Add crushed garlic and olive oil. Add broccoli crowns and shrimp. Cook over med heat until shrimp turn pink. Season with 1/4 tsp ground red pepper and romano cheese (add more or less to your liking).

    Put angel hair pasta in large serving bowl and pour shrimp & broccoli mixture over top. Serve immediately

TagsShellfishSeafoodSauteQuick & EasyHigh Fiber
Read More
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Cajun Shrimp Pasta
Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It’s full of flavor without being too spicy.
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.