Fustini's Oils and Vinegars
Shrimp and Broccoli with Pasta

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Shrimp and Broccoli with Pasta


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Shrimp and Broccoli with Pasta

Submitted by Denise Walburg



  • 1 pound pasta (spaghetti, fettuccini, bucatini)
  • 3 cups broccoli florets
  • 1/2 cup Fustini's Tuscan Herb olive oil (divided)
  • Salt and pepper to taste
  • 1 medium white onion, diced
  • 1/2 teaspoon red pepper flakes
  • 1 pound raw, peeled and deveined shrimp
  • Fresh parsley for garnish
  • Parmesan Cheese for garnish
  • Lemon wedges, for garnish


Adapted from "How Sweet Eats"


Step 1. 

Heat water in a large stock pot and cook pasta according to directions.  Place broccoli florets on a sheet tray and drizzle with 3 tablespoons of olive oil. Sprinkle with salt and pepper and roast for 15 minutes.  

Rinse and dry shrimp, seasoning with salt and pepper.  Set aside.

Step 2. 

In a large skillet, heat remaining olive oil and add diced onion and red pepper flakes.  When onion is translucent, reduce to low heat.

Step 3. 

After broccoli has roasted 15 minutes, brush florets to one side and add shrimp.  Drizzle shrimp with olive oil and return pan to oven to cook for another 5-8 minutes until shrimp is done.

Step 4. 

Add cooked shrimp and broccoli to sauté pan along with the cooked & drained pasta.  Toss to coat.  Additional olive oil may be needed.  Garnish with parsley, cheese and a splash of lemon juice.

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