MICROWAVE GARLIC BUTTER RECIPES

Steps:

• Preheat oven to 450°F. Combine butter, garlic, lemon juice, black and red pepper, and 1 teaspoon of the salt in a small microwavable bowl. Microwave on HIGH until melted, about 45 seconds; set aside.
• Cook rice according to package directions, substituting broth for water. Fluff with a fork; stir in 1 tablespoon of the butter mixture. Cover to keep warm.
• Meanwhile, toss together broccoli, oil, lemon slices, and remaining 1⁄2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Bake in preheated oven until broccoli is crisp-tender, about 13 minutes.
• Arrange shrimp on baking sheet with broccoli. Drizzle with remaining butter mixture. Bake at 450°F until shrimp are pink, about 5 minutes. Serve with rice.

Steps:

• • Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Cut broccoli florets into 1-inch pieces if necessary. Zest and quarter lemon. Peel and mince or grate garlic.
• • Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and crispy, 12-15 minutes.
• • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
• • While pasta cooks, place 3 TBSP butter (6 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10 seconds. Add lemon zest, half the Parmesan (save the rest for serving), a pinch of garlic, and a small pinch of chili flakes if desired. Mash to combine. Season with salt and pepper.
• • Rinse shrimp* under cold water, then pat dry with paper towels. Toss in a large bowl with a large drizzle of olive oil, remaining garlic, salt, and pepper. • Heat a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2-4 minutes.
• • To pan with shrimp, add stock concentrate, drained spaghetti, broccoli, garlic butter, and ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings). Toss until everything is combined and coated in buttery sauce. Add a squeeze or two of lemon juice to taste. Season with salt and pepper. • Divide pasta between bowls and top with remaining Parmesan and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.