Discontinued Spicy Shrimp Pasta with Garlic & Broccoli

Discontinued

Spicy Shrimp Pasta with Garlic & Broccoli

Group Created with Sketch. 25 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving

For vibrant flavor, we’re coating shrimp with garlic, fiery Calabrian chile, and tomato paste—then bringing it together in a pan with tender broccoli florets and ribbons of fettuccine.
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fresh
ingredients
Discontinued Spicy Shrimp Pasta with Garlic & Broccoli
Title
  • ½ lb Fettuccine Pasta
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Mascarpone Cheese
  • 2 cloves Garlic
  • ¼ cup Grated Romano Cheese
  • 2 Tbsps Tomato Paste
  • ½ lb Broccoli
time-saving
tips & techniques
Prepare the ingredients & marinate the shrimp
1 Prepare the ingredients & marinate the shrimp

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels (remove the tails, if desired); place in a medium bowl and season with salt and pepper. Add the chopped garlic, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the pasta
2 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the broccoli
3 Cook the broccoli

Meanwhile, in a large pan (nonstick, if you have one), heat 1/4 cup of water to boiling on high. Once boiling, carefully add the broccoli florets in an even layer. Reduce the heat to medium-high. Loosely cover the pan with foil. Cook, without stirring, 3 to 5 minutes, or until the broccoli is lightly browned and the water has cooked off. 

Cook the shrimp
4 Cook the shrimp

Add the marinated shrimp to the pan. Cook, stirring frequently, 1 to 2 minutes, or until slightly opaque. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the broccoli is tender and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish & serve your dish
5 Finish & serve your dish

To the pan of cooked shrimp and broccoli, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta and shrimp garnished with the romano. Enjoy!

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Prepare the ingredients & marinate the shrimp
1 Prepare the ingredients & marinate the shrimp

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels (remove the tails, if desired); place in a medium bowl and season with salt and pepper. Add the chopped garlic, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the pasta
Cook the broccoli
3 Cook the broccoli

Meanwhile, in a large pan (nonstick, if you have one), heat 1/4 cup of water to boiling on high. Once boiling, carefully add the broccoli florets in an even layer. Reduce the heat to medium-high. Loosely cover the pan with foil. Cook, without stirring, 3 to 5 minutes, or until the broccoli is lightly browned and the water has cooked off. 

4 Cook the shrimp

Add the marinated shrimp to the pan. Cook, stirring frequently, 1 to 2 minutes, or until slightly opaque. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the broccoli is tender and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the shrimp
Finish & serve your dish
5 Finish & serve your dish

To the pan of cooked shrimp and broccoli, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta and shrimp garnished with the romano. Enjoy!