Spicy Shrimp Pasta

Fill a large pot 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. If necessary, peel 2 cloves of garlic; roughly chop. Pat the shrimp dry with paper towels; 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.

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.

While the pasta cooks, 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. 

Add the prepared shrimp to the pan. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are 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 cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked shrimp and broccoli. 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 cheese. Taste, then season with salt and pepper if desired. Serve the finished pasta and shrimp garnished with the pecorino cheese. Enjoy!