PENNE AND SHRIMP RECIPES

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
• Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
• Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

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.