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Shrimp, lemon, garlic — the classic scampi components — get tossed with bowtie pasta and tender broccoli for a one-pan winner. Plenty of herb butter pulls it all together.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 10 minutes, then drain and pat dry.
Contains: milk, crustacean shellfish, wheat.
What You Get
Broccoli di Ciccio
Peeled, deveined shrimp (see note below)
What You'll Need
Salt and freshly ground pepper
Chicken broth or dry white wine (optional)
Chile flakes (optional)
Bring a pot of salted water to a boil. Add about half of the pasta and cook until al dente, about 10 minutes or 1 minute less than the package instructions. Drain the pasta, reserving ½ cup of the pasta water.
Meanwhile, slice the broccoli di Ciccio into bite-size pieces. Chop the shallot. Thinly slice 4 cloves of garlic. Drain the shrimp, pat dry with paper towels, and season with a pinch of salt.
In a sauté pan over medium-high, warm 1 tablespoon olive oil. Add the shrimp and cook until bright pink and tightly furled, stirring once or twice, 2 to 3 minutes. Transfer to a plate and set aside.
Return the pan to the heat, and warm 1 tablespoon olive oil. Add the shallot and sauté until soft and translucent, 1 to 2 minutes. Add the broccoli and sauté until bright green and tender-crisp, 3 to 4 minutes. Add the garlic and stir until fragrant, 30 seconds. Add 1 cup of broth or white wine, if using, and simmer until reduced slightly, 2 to 3 minutes. Season with salt to taste.
Add the pasta to the pan with the broccoli, along with the reserved pasta water, and the herb butter. Toss until pasta is coated and the sauce thickens slightly, 2 minutes. Season with salt and pepper to taste. Fold in the shrimp and finish with the juice of the lemons.
Heap the pasta into bowls, and sprinkle with chile flakes, if you want some heat. Grind with pepper and serve warm.