Main Ingredients

• 
  1 lb shrimp
• 
  1 head of broccoli
• 
  8 oz spaghetti
• 
  1 cup cherry tomatoes

Seasonings & Aromatics

• 
  1/4 tsps salt
• 
  4 Tbls butter
• 
  4 garlic cloves
• 
  1 medium lemon
• 
  1/2 tsp crushed red pepper flakes

Garnish & Finishing

• 
  2-3 Tbls fresh parsley
• 
  2 Tbls olive oil
• 
  3 Tbls grated parmesan cheese

Preparation

1. 1

   Peel and devein the {shrimp}

2. 2

   Cut the {broccoli} into small florets

3. 3

   Mince the {garlic}

4. 4

   Grate parmesan cheese and chop {parsley}

5. 5

   Squeeze {lemon} into a small bowl

Cooking

1. 6

   In a large pot of boiling salted water, cook the {spaghetti} according to package instructions. Drain well and reserve 1 cup of pasta water.

2. 7

   Spray the broccoli with olive oil or toss in a bowl with a drizzle of olive oil. Add salt and pepper to taste. Roast at 400°F for 12-15 minutes.

3. 8

   In a large skillet over medium high heat, melt half of the butter.

4. 9

   Add {shrimp}, salt and {crushed red pepper}. Cook stirring occasionally, until shrimp are opaque pink, about 2-3 minutes. Remove from heat and set aside.

5. 10

   Add {cherry tomatoes} to the same pan and cook on medium heat for about 3-5 minutes until they soften. Remove from heat and set aside.

Assembly

1. 11

   In the same skillet, add the remaining butter and {garlic} and cook until fragrant, about one minute

2. 12

   Add the reserved pasta water and {parmesan} and stir to combine

3. 13

   Transfer the {spaghetti} to the skillet and toss with the sauce

4. 14

   Add the {large shrimp} on top and garnish with {fresh parsley} and {cherry tomatoes}

5. 15

   Serve immediately