December 6, 2012
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This makes a perfect weeknight dinner – the pasta is really just the vehicle for the addictive lemon-chili sauce, which makes this dish light and creamy-indugent at the same time.
The sauce is super versatile, and you can see that just within this one dish – it goes well with fish and other seafood, bitter, sturdy greens, as well as pasta.
Tip: Reserve about half a cup of the pasta water for thickening the sauce – the starches in the water make this light sauce feel creamy and rich without any butter.
Shrimp and broccolini with chili-lemon sauce
- 2 cups whole-wheat spaghetti
- 8-10 raw shrimp, deveined, shell on
- about a cup of broccolini (or broccoli rabe), washed and trimmed
- 3 T + 1 T olive oil
- 2 shallots, minced
- 2 cloves + 1 clove garlic, minced
- 1/3 t red chili flakes
- juice of one lemon + 2 T more lemon juice
- 2 heaping t grated lemon zest, divided
- salt, pepper
1. In a large pan, sauté the broccolini with the remaining garlic and about 1 tablespoon of olive oil. Season lightly with salt and 2 tablespoons of lemon juice. Cook for about five-six minutes. You want it to stay green and still have a bite.
2. Heat up 3 tablespoons of oil in a separate pan on medium heat. Add shallots, then 2 cloves worth of minced garlic and cook until fragrant. Add lemon juice, chili flakes, and lemon zest and let reduce slightly.
3.Turn up heat to medium-high and cook the shrimp in the sauce, turning/flipping once or twice. The shrimp should cook very quickly, you want it just firm and pink. Take shrimp out of pan, cover, and set aside.
4. Bring a pot of salted water t0 boil. Cook pasta according to package instructions. Drain, reserving about 1/2 cup of the pasta water. Ladle the pasta water gradually into the pan with the sauce and cook for a few minutes, stirring often, until thickened.
5. Combine shrimp with pasta and sauce, layering the broccolini on the bottom on the plate and/or on top of the pasta.
ps. More pictures, as always, over on the s&h Facebook page!