Friday, January 20, 2012

Shrimp with Wine Sauce

1 lb raw shrimp
1 lemon
2 TBSP butter
1 TBSP olive oil
3 cloves garlic, chopped
1 TBSP chopped cherry peppers
1 sprig fresh thyme*
1 cup chopped broccoli
1/2 cup white wine
1 cup chicken broth**
Salt and pepper
1/2 box wheat pasta ***
Shredded Parmesan
Red pepper flakes

Cook pasta al dente according to package directions, reserving about 1-2 cups pasta liquid*.

Peel shrimp and remove tails. Rinse and dry well, squeeze half the lemon over shrimp and set aside. Save the other half of the lemon for sauce.

In a large skillet or wok over medium-high heat, melt butter with the olive oil. Add garlic, cherry peppers, and thyme sprig and cook until garlic is browned and crispy. Add broccoli and shrimp and cook about two minutes, stirring often to prevent garlic from burning. Add salt and pepper to taste.  

Combine juice from the rest of the lemon, wine, and broth. Pour over shrimp and broccoli and bring to a boil. Add pasta and toss to coat, adding a little of the reserved pasta cooking liquids if it needs more saucy-ness. Remove the thyme sprig and discard. Serve topped with shredded Parmesan and red pepper flakes.

* No need to remove the individual thyme leaves, just throw the whole sprig in and pull it out before serving.

** If I don't have stock or broth defrosted, I add 1 chicken bouillon cube to 1 cup pasta liquid instead. Stir to dissolve and add the wine and lemon and you good AND the dish cooks a little quicker because you don't have to heat cold broth to a boil.

*** While we always make this with angel hair, I didn't want the stress of my 3 year old trying to swirl his pasta, so rotini it was. Still just as delicious, just easier to eat.

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