Shrimp Scampi with Broccoli

That's right! This is shrimp scampi made healthy. Toss the butter altogether and depend on the delicate tastes of fresh vegetables and pasta instead. It's healthier, and in my humble opinion, actually far more delicious this way. And, of course, toss in as much garlic as humanly possible.

I made this version a little different by tossing in some broccoli for some added flavor and vegetable-goodness. I served it with fresh french bread (some of which I made into garlic bread) for a delicious, relatively-simple meal that I could pass off as somewhat Italian. Add a salad as well for some extra greens and enjoy with a glass of cold white wine to round it out.

Shrimp Scampi with Broccoli
Ingredients:
olive oil
garlic
shrimp
white wine
black pepper
lemon juice
broccoli
tomatoes
fresh pasta

Start some water boiling now and follow the directions for your pasta at the same time you are preparing the rest of the scampi. I strongly recommend using fresh flavored pasta. I personally chose to use a spinach parmesan linguine. Buy pasta fresh at a local store or a Whole Foods if you do not have a pasta store. Keep in mind it should be refrigerated and used within a couple days. You will also only have to boil it for a few minutes, usually 2-3, since the pasta is not dried and in a box.

Heat a small amount of olive oil in a pan over medium heat. Add several cloves of minced garlic and your shrimp. I used about 4 cloves of garlic for 1 lb of shrimp. For best results purchase peeled and deveined shrimp with the tails on but pull the tails off before you put the shrimp in a pan. I personally very much dislike peeling or de-veining shrimp but you can buy the whole thing if you prefer! I recommend against buying pre-cooked shrimp, however, as this recipe will not turn out as fresh.

Stir frequently to keep from burning. Make sure the shrimp are getting flipped over to cook evenly. Saute the shrimp and garlic for about 4 minutes. Add chopped broccoli and diced tomatoes. I added about the same volume of broccoli as I had shrimp and 1 large diced tomato. Stir. Cook for an additional 2 minutes. By now the shrimp should be turning pink which indicates they are almost finished cooking. Add roughly 3/4 - 1 cup of white wine. Stir and cook for another 3-4 minutes as the white wine cooks away a little and also flavors the vegetables and shrimp. Add 2 tablespoons of lemon juice and as much black pepper as you like... I personally like a lot! Cook for one more minute and turn the heat down to a simmer. Add your cooked, drained pasta and stir well to make sure the noodles are coated in the sauce. Remove from the stove and enjoy!