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Cavetelli With Shrimp And Broccoli Recipe

Ingredients

How to make it

  • Remove the veins of the shrimp and dis guard the veins. Remove the shells and add to a pot with 5 cups of water. Zest the lemon and reserve for later. Juice the lemon and reserve also. Add the lemon carcass to the water and shells. Add the stems of the parsley as well saving the leafs for garnish. Bring to water to a boil and add salt and pepper. Bring back to a boil and reduce to a simmer. Simmer about 30 to 40 minutes and strain and reserve for later.
  • In a large skillet lightly cover the bottom with a little olive oil and 1 Tbs butter. Sear your shrimp on a high flame with a (little) of salt and pepper remove and set aside. The shrimp cook very fast about 1 minute the on each side. Then reduce the flame to medium.
  • Then add a touch more oil & saute your garlic until the garlic becomes translucent but not brown season with a (little) salt and pepper.
  • Add 1/2 of the juice lemon allow it to reduce scrape up all the residuals from the bottom of the skillet. Then add the wine and allow it to reduce to a thicker consistency it should reduce to about one third. Add the stock and bring to a boil.
  • Add your broccoli bring back to a boil taste and adjust with salt and pepper if need but be careful the cheese you add later will be salty lower the flame and simmer until the broccoli reaches your desired texture.
  • Boil the 2 lbs of pasta (cavatelli) leave slightly harder then aldente and strain return it to the pot, and poor your broccoli and sauce on. Add the butter, 1 cup of cheese, the other 1/2 lemon juice and the shrimp when the butter and cheese melts remove from the stove put in a pasta bowl.
  • Mix well and adjust with salt and pepper if need but unlikely be careful the cheese is salty top with chopped parsley the lemon zest and serve.

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The Cook

BuonAppetito Queens, New York

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