A BOWL FULL OF LEMONS RECIPES

Steps:

• When cooking the pasta, reserve 1 cup of the starchy cooking liquid and set aside. Strain pasta and receive.
• Pat shrimp dry with paper towel then sprinkle evenly with salt and pepper.
• Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat. Add garlic and heat for 30 seconds to release aroma then add the shrimp.
• Sauté shrimp in the pan until they turn pink, just 3-4 minutes total, being careful not to overcook. Remove from pan and set aside.
• In the same pan, add broccoli florets and reserved starchy cooking liquid (or chicken broth). Bring to a boil then cover the pan with the lid and reduce to simmer. Let broccoli steam until bright green, about 3-4 minutes.
• Add reserved cooked shrimp back into the pan along with the cooked pasta. Stir in remaining 2 tablespoons olive oil, lemon zest, and lemon juice. Toss well and add more salt or pepper to taste.
• Serve with parmesan cheese, minced herbs and red chili flakes.

Steps:

• When cooking the pasta, reserve 1 cup of the starchy cooking liquid and set aside. Strain pasta and receive.
• Pat shrimp dry with paper towel then sprinkle evenly with salt and pepper.
• Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat. Add garlic and heat for 30 seconds to release aroma then add the shrimp.
• Sauté shrimp in the pan until they turn pink, just 3-4 minutes total, being careful not to overcook. Remove from pan and set aside.
• In the same pan, add broccoli florets and reserved starchy cooking liquid (or chicken broth). Bring to a boil then cover the pan with the lid and reduce to simmer. Let broccoli steam until bright green, about 3-4 minutes.
• Add reserved cooked shrimp back into the pan along with the cooked pasta. Stir in remaining 2 tablespoons olive oil, lemon zest, and lemon juice. Toss well and add more salt or pepper to taste.
• Serve with parmesan cheese, minced herbs and red chili flakes.