Shrimp & Broccoli on Pasta

I had intended that this next post be a craft idea, instead of a recipe, but due to my weekend being consumed by a full-blown migraine and shopping for jeans (pretty much equally painful), I give you another original recipe: Shrimp and Broccoli on Pasta. Those of you who have paid attention to my older social network postings might recognize this one.

I originally made (and became addicted to) this dish over a decade ago, using Sea Pak Garlic & Herb Marniated Shrimp from the frozen aisle. Then, all of a sudden, they discontinued it. I searched for several years to find a suitable replacement, but nothing I could find tasted the same. Finally, one day, I decided to try to come up with the marinade myself. After several incarnations, I’ve finally come up with an approximation that hubs and I agree is pretty darn close.

And awaaaay we go!

Ingredients:

• 30 large or 40 medium cooked, tail-off shrimp
• Angel hair pasta (2-3 portions)
• 1/8 C shredded parmesan
• 2 T lemon juice
• ¼ C pine nuts
• 1-2 C broccoli florets
• 4 T olive oil
• 1 T garlic powder
• 1 T paprika
• 1 tsp dried oregano

Directions:

1. If shrimp are frozen, thaw in Ziploc or sealable container.
2. Drain water and add 1 T olive oil, garlic, Paprika, and oregano.
3. Mix and coat shrimp well.
4. Marinate in fridge for at least an hour.
5. If broccoli florets are frozen, thaw before use.
6. Boil water and cook the pasta. Drain and set aside.
7. In large fry pan, add pine nuts and 1 T olive oil. Brown pine nuts on high heat.
8. As soon as pine nuts begin to brown, add marinated shrimp.

   

9. Brown shrimp on both sides, then lower heat.
10. Add broccoli and lemon juice.

    

11. When broccoli is heated through and shrimp almost looks a bit charred, add pasta, parmesan, and remaining olive oil.
12. Stir to combine and coat pasta with flavorings from the pan.

    

13. Top with additional shredded parmesan if desired.

    

This recipe will feed 2, with enough for seconds. If you eat small portions, or you’re  planning on dessert, it could feed up to 4. Really, though, it’s so good, Husband and I almost always polish it off, with a wee portion for the Kid.