Recipe by Leopard Apron
Lots of flavor, a little bit of time, this comes together quickly...light and tasty - and pretty, too!
Top Review by Brian Holley
I cooked this for my daughters Italian boyfriend, he was gobsmacked. This dish i have cooked a few times now, it's easy and tasty, very good summer dish when the weather is too hot for a lot of cooking. I would recommend this to anyone. I cooked as per recipe, why change something this good? Thanks for sharing with me, good luck with the Zaar.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter, divided 1 tbsp each
- 4 tender spring green onions, white part chopped, thinly slice green part and reserve
- 1 medium broccoli, crown cut into florets
- 1⁄4 teaspoon crushed red pepper flakes
- 1 tablespoon lemon zest
- 1⁄2 cup good dry white wine
- 3 tablespoons fresh lemon juice
- kosher salt & freshly ground black pepper
- 1 sprig fresh thyme
- 12 ounces frozen baby peas
- 1 lb large peeled & deveined cooked shrimp
- 1⁄2 cup finely grated parmesan cheese
- 8 ounces bow tie pasta, cooked and drained
Directions See How It's Made
- Bring a large pot of water to boil for pasta; cook bowtie until al dente. Toss with a bit of olive oil and keep warm.
- Heat large skillet over medium heat, adding 1 tbsp olive oil, then butter. Add green onion (save a bit of the green part for later), lemon zest, broccoli,white wine and red pepper flakes. Season lightly with salt & pepper, toss together. Cover skillet and cook a few minutes and broccoli is bright green. Add peas, cook a few minutes, keeping their bright color. Add shrimp and toss gently, cooking about 2 minutes until shrimp are heated through.
- Add lemon juice,green onion, sprig of thyme and remaining butter and olive oil.
- Place warm pasta in serving bowl, sprinkle with salt, pepper & 1/4 c parmesan cheese. Remove sprig of thyme; add shrimp and vegetable mixture. Toss lightly, sprinkle with remaining parmesan and serve.