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Bring 6-8 cups of salted water to boil. When boiling, cook pasta according to package directions.
In a large skillet, pour Fustini’s Chipotle Olive Oil or Fustini’s Tunisian Harissa Olive Oil, Fustini’s Garlic Olive Oil and garlic cloves. Heat on medium heat for approximately 2-3 minutes. Add mushrooms, broccoli, salt, pepper and sauté until broccoli is tender.
Add shrimp and cook for 3-5 minutes or until shrimp turns pink, stirring occasionally. Add Sicilian Lemon balsamic to the pan to deglaze, scraping up all the bits of flavor on the pan. Reduce heat and simmer until pasta is done. Using tongs, add pasta from the pasta pan to the shrimp mixture, it is ok if some pasta water is added to the shrimp. This will help it combine, mix well to coat everything. Sprinkle with parmesan cheese.
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