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.
Take a pan large enough to toss everything in it comfortably. Boil water, add salt, dump in the pasta and scoop out when done. In the same salted water, parboil the broccoli florets, scoop out and set aside.
Wipe the pan dry, melt the butter, saute the garlic then add the shrimps.
Season, toss around until done, and return the pasta and broccoli into the pan.
Pour in the sour cream and toss together. And you’re done. Easy and simple.
Creamy shrimp and broccoli spaghetti
- 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
- 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.