Broken Spaghetti with Shrimp

Extra Virgin
  • 2 tbsp fresh parsley leaves
  • 1 tbsp fresh mint leaves
  • 1 tsp hot pepper flakes (approx.)
  • 1 large garlic clove, peeled
  • Zest and juice of 1 lemon
  • Salt
  • 1 lb frozen medium-size cooked shrimp, defrosted
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry
  • 6 cherry tomatoes, halved
  • 1 lb spaghetti or other long pasta, broken in half
  • Coarsely ground pepper
    • Mince together parsley, mint, hot pepper flakes and garlic. Stir in lemon zest and juice, and pinch salt. Toss shrimp in lemon mixture and let stand for 5 minutes.
    • Heat olive oil in large sauté pan set over medium-high heat; cook shrimp for 2 minutes. Stir in broccoli and cook for 1 minute. Stir in tomatoes; cook for 1 minute. Keep warm.
    • In large pot of boiling water, cook pasta according to package directions; drain, reserving 1/4 cup cooking water. Add pasta and reserved cooking water to shrimp mixture; reheat quickly until hot. Season with salt, pepper and more hot pepper flakes, if desired.
    • Recipe provided by Chef Mary Ann Esposito

    Prep Time

    10 min


    Cook Time

    10 min


    Total Time

    20 min


    Servings

    8

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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