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 shrimp1 lb shrimp

2. 2

   Cut the broccoli1 head of broccoli into small florets

3. 3

   Mince the garlic4 garlic cloves

4. 4

   Grate parmesan cheese and chop parsley2-3 Tbls fresh parsley

5. 5

   Squeeze lemon into a small bowl

Cooking

1. 6

   In a large pot of boiling salted water, cook the spaghetti8 oz 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 shrimp1 lb shrimp, salt and crushed red pepper1/2 tsp crushed red pepper flakes. Cook stirring occasionally, until shrimp are opaque pink, about 2-3 minutes. Remove from heat and set aside.

5. 10

   Add cherry tomatoes1 cup 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 garlic4 garlic cloves and cook until fragrant, about one minute

2. 12

   Add the reserved pasta water and parmesan and stir to combine

3. 13

   Transfer the spaghetti8 oz spaghetti to the skillet and toss with the sauce

4. 14

   Add the large shrimp on top and garnish with fresh parsley and cherry tomatoes1 cup cherry tomatoes

5. 15

   Serve immediately