It's summer in Sydney! Aussies love their seafood in the summer. It's super strange to see seafood advertised as the Christmas Dinner when I'm used to ham and turkey during the holidays. I made this dish recently and it renewed my love for pine nuts. They are so simple, but packed with flavor flav.
Ingredients: I realize some of these are in grams. Convert them. It's good for your brain.
400 g pasta bows
3 tablespoons unsalted butter
3 cups broccoli florets
2 tablespoons lemon juice
1/4 cup basil, finely chopped
3 tablespoons pine nuts, toasted
30 g parmesan cheese, grated
shrimp (you decide how much you want)
extra virgin olive oil
Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the packet directions until al dente. While the pasta is getting it's boil on, place a large frying pan over medium-high heat and add the butter. Once the butter has browned, add the lemon juice, broccoli and shrimp. Cook until tender and done, tossing frequently, for about 4-7 minutes. Drain the pasta from the pot and pour directly into the frying pan. Add the pine nuts and basil. Toss all the ingredients to mix. Season with salt and pepper to taste. Garnish with grated parmesan cheese and drizzle with extra virgin olive oil. Dinner is done!
E: 9A: 8
T: 9 - I love a quick and easy meal!
HH: 8 - He laughs at me when I say things like "flavor flav" while cooking.
My inspiration came from this Cole's recipe for Brown Butter Broccoli Pine Nut & Basil Pasta, but I took away a few words to simplify the title and added shrimp.
