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Linguine with shrimps and broccoli (8)
1 lb.medium or large shrimps, shelled, deveined, rinsed, patted dry – 3 lg. garlic cloves, minced – salt and pepper – 10 tbsp extra vergin olive oil – 1 bunch broccoli flowerets, about 1 lb.,washed and patted dry – 1 lb. Linguine – 1 bunch italian parsley, washed, chopped – zest of 1 lemon – 1 pinch of dry chili pepper flakes ( opt. )
Combine shrimps, garlic, pinch of salt, pinch of pepper, pinch of chili flakes and 4 tbsp. olive oil in a bowl. Cover and place in the refrigerator for 1 hour, up to 4.
Place linguine in a large pot with salted, boiling water, cook till al dente.
Meanwhile heat remaining oil in a large saucepan, add broccoli, season with salt and pepper, saute’, stirring frequently till almost done then add shrimps and all the marinade, cook till shrimps are ready, do not overcook.
Drain linguine and place in the saucepan with shrimps and broccoli, add lemon peel and parsley, serve.
Municipio di Pordenone
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