Connie’s notes
A rehash of an old recipe. The first version had lemon and cream. This time, I substituted sour cream to give the dish tang without the sharpness of lemon juice. And, yes, you read that right when I said you need just one pan to cook this pasta dish.
To cut down on prep time, frozen shrimps that had already been peeled and deveined were used here.
If you prefer a different pasta shape, go ahead and make the substitution.
Ingredients
- salt
- 100 grams spaghetti or your preferred pasta shape
- 1 small broccoli cut into florets
- 2 tablespoons butter
- 3 cloves garlic peeled and chopped
- 20 medium shrimps peeled and deveined
- ground pepper
- ½ cup sour cream
Instructions
- Boil a liter and a half of water in a large pan, and add a tablepoon of salt.
- Dump in the spaghetti and cook until al dente. Scoop out the spaghetti and transfer to a strainer.
- Add the broccoli florets to the salted water and cook for three to four minutes. Scoop out the broccoli and set aside.
- Pour out the water and wipe the pan dry.
- Melt two tablespoons butter over medium heat.
- Saute the garlic until aromatic.
- Spread the shrimps in the hot butter. Sprinkle in salt and pepper.
- Leave for about half a minute to cook the underside then stir and continue cooking just until opaque.
- Add the spaghetti to the shrimps and toss until every strand of noodle is glisterning with butter.
- Add the broccoli and pour in the sour cream.
- Cook, tossing, until all the shrimps, broccoli florets and noodles are coated with sour cream.
- Serve your creamy shrimp and broccoli spaghetti immediately.
Beef (ox) tongue in vinaigrette
