I had intended that this next post be a craft idea, instead of a recipe, but due to my weekend being consumed by a full-blown migraine and shopping for jeans (pretty much equally painful), I give you another original recipe: Shrimp and Broccoli on Pasta. Those of you who have paid attention to my older social network postings might recognize this one.
I originally made (and became addicted to) this dish over a decade ago, using Sea Pak Garlic & Herb Marniated Shrimp from the frozen aisle. Then, all of a sudden, they discontinued it. I searched for several years to find a suitable replacement, but nothing I could find tasted the same. Finally, one day, I decided to try to come up with the marinade myself. After several incarnations, I’ve finally come up with an approximation that hubs and I agree is pretty darn close.
And awaaaay we go!
- 30 large or 40 medium cooked, tail-off shrimp
- Angel hair pasta (2-3 portions)
- 1/8 C shredded parmesan
- 2 T lemon juice
- Â¼ C pine nuts
- 1-2 C broccoli florets
- 4 T olive oil
- 1 T garlic powder
- 1 T paprika
- 1Â tsp dried oregano
- If shrimp are frozen, thaw in Ziploc or sealable container.
- Drain water and add 1 T olive oil, garlic, Paprika, and oregano.
- Mix and coat shrimp well.
- Marinate in fridge for at least an hour.
- If broccoli florets are frozen, thaw before use.
- Boil water and cook the pasta. Drain and set aside.
- In large fry pan, add pine nuts and 1 T olive oil. Brown pine nuts on high heat.
- As soon as pine nuts begin to brown, add marinated shrimp.
- Brown shrimp on both sides, then lower heat.
- Add broccoli and lemon juice.
- When broccoli is heated through and shrimp almost looks a bit charred, add pasta, parmesan, and remaining olive oil.
- Stir to combine and coat pasta with flavorings from the pan.
- Top with additional shredded parmesan if desired.
This recipe will feed 2, with enough for seconds. If you eat small portions, or you’re Â planning on dessert, it could feed up to 4. Really, though, it’s so good, Husband and I almost always polish it off, with a wee portion for the Kid.