Black linguini with broccoli and shrimp

Name: Black linguini with broccoli and shrimp - Aura B.
Ingredients: 12 frozen shrimp; 1/4 pack of black linguini; a few bunches of broccoli; olive oil; salt; white pepper; 1 piri; piri (or another type of hot pepper); a little red bell pepper; 1 tablespoon of pepper paste; 1 tablespoon of tomato paste; 2 garlic cloves; 1/2 cup of sweet cream; 1 glass of white wine; fresh parsley and grated parmesan for serving.

Pasta/Pizza - Black linguini with broccoli and shrimp by Aura B. - Recipia

I have made black linguine with broccoli and shrimp several times, and each time it comes together quickly, with a clear taste of the sea and an interesting color on the plate. Squid ink pasta can sometimes be found at the supermarket, and I usually use frozen shrimp, peeling them before cooking. The broccoli complements the dish well, especially if it is blanched correctly and remains a vibrant green. Quick Info Total time: about 40 minutes Preparation time: 20 minutes Cooking time: 20 minutes Servings: 2 Difficulty: medium Recipe type: lunch or dinner with seafood Ingredients 12 frozen shrimp 1/4 package black linguine (squid ink pasta) a few broccoli florets olive oil salt, white pepper 1 chili pepper (piri-piri or another type, optional) a bit of red bell pepper 1 teaspoon pepper paste 1 tablespoon tomato paste 2 garlic cloves 1/2 cup heavy cream for cooking 1 cup white wine fresh parsley, for serving grated Parmesan, for serving Preparation Method 1. Cook the black linguine according to the package instructions. Drain them when they are al dente. Set aside and drizzle with a bit of olive oil. 2. Break the broccoli into florets and boil them in salted water for about 2-3 minutes, just until they soften slightly. Immediately transfer the florets to ice water to keep them vibrant green. After a few minutes, drain them and set aside. 3. Place the frozen shrimp in cold water for 5 minutes. Peel them, but leave the head and tail attached if you prefer that presentation. 4. When the pasta is nearly done, heat olive oil in a pan. Add the minced garlic and thinly sliced red bell pepper. Let it cook on low heat until the pepper softens, being careful not to burn the garlic. 5. Add finely chopped chili pepper only if you want the dish to be spicy. After a minute, add the pepper paste and tomato paste, mixing well. 6. Carefully add the shrimp to the pan without breaking them. Sauté them briefly, just until they get a slight color on each side. 7. Pour in the white wine and let it boil on high heat until most of the liquid evaporates. Avoid stirring too much with a spoon to keep the shrimp intact. 8. Add the drained broccoli over the shrimp, mixing a few times to combine the flavors. 9. Season with salt and white pepper to taste. Pour in the heavy cream and let everything simmer for a few moments, stirring gently. 10. Turn off the heat, sprinkle with chopped fresh parsley, and cover the pan for a few minutes. 11. Toss the drained pasta with the shrimp and broccoli sauce, or serve the pasta on plates and add the sauce on top, as you prefer. 12. Serve immediately, with grated Parmesan and, optionally, a glass of white wine. Why I Make This Recipe Often I prepare it quite often because it’s quick and doesn’t require hard-to-find ingredients. I enjoy the color contrast and the ability to control how intense or mild the flavor is. It’s the kind of dish that can be made in one pan, aside from boiling the pasta. Tips and Variations Tips 1. Don’t overcook the broccoli, or it will become mushy and lose its color. 2. Avoid stirring too much when the shrimp are in the pan, so they remain whole. 3. Choose a dry white wine, so it doesn’t weigh down the sauce. Substitutions 1. You can use fresh shrimp instead of frozen if you have them on hand. 2. If you don’t have pepper paste, you can use just tomato paste, but it will lack some flavor. 3. Black pasta can be replaced with regular linguine, although the taste and appearance will be different. Variations 1. If you don’t want it spicy, skip the chili pepper. 2. For a creamier sauce, you can add more heavy cream. 3. It can also be made with other crunchy vegetables, like asparagus or zucchini, if you need a slight change. Serving Ideas Place the pasta on the plate, add the shrimp and broccoli with sauce on top, and sprinkle with freshly grated Parmesan. It pairs well with a light salad or just a bit of parsley. Frequently Asked Questions 1. Do I need to leave the head and tail on the shrimp? It’s not mandatory, but for presentation, you can keep the head and tail. If you want it to be easier to eat, peel them completely. 2. Can it be made without heavy cream? Yes, but the sauce will be thinner. You could try a bit of butter or even skip it if you want a lighter result. 3. Can I use another type of pasta if I can’t find black linguine? Yes, any long pasta works, but it will lack the specific squid ink flavor and color. 4. What kind of white wine should I use? A dry wine, not sweet. Pinot Grigio or Sauvignon Blanc works well for cooking. Nutritional Values Approximately, per serving: Calories: 500-600 kcal Protein: 25-30 g Carbohydrates: 60-70 g Fat: 15-20 g These values may vary depending on how much Parmesan, cream, or oil you use. Storage and Reheating Shrimp pasta with sauce doesn’t store well for the next day, as the shrimp become tough upon reheating. If you have leftovers, store them in the refrigerator for a maximum of 24 hours in a sealed container. Gently reheat on low heat, just enough to warm the sauce. Freezing is not recommended.

Black linguini with broccoli and shrimp

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