Broken Spaghetti with Shrimp

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Servings: 8


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Recipe provided by Chef Mary Ann Esposito