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Ginger Shrimp, Broccoli, Tomato with Pasta

I have been working a lot with Shrimp and Broccoli; this recipe is a bit more involved than the one from yesterday. Yesterday's recipe can be done within thirty minutes, while this recipe takes about three hours to complete. But it is so worth the time - enjoy.


1 1/2 lbs of shrimp in their shells

1 lb of dried pasta of choice

1 lb of broccoli florets

1 pint cherry tomatoes

2 inches of ginger, grated

4 cloves of garlic, grated

4 whole scallions, chopped

1 lemon, zested and juiced

handful of Italian Parsley, chopped and stems removed

Handful of Basil, leaves only, ribboned

Red pepper flakes to taste

Salt and Pepper to taste

Grated Cheese of choice


Place shrimp in a bowl, cover with water, add about two tablespoons of salt, stir, and let sit in the fridge for about two hours.

Remove, drain shrimp, peel, clean, and devein the shrimp.

Cook pasta as directed on the package to al dente.

Drizzle with olive oil in a large skillet over medium-high heat, and stir in the white parts of the scallions for about 1 to 2 minutes. Next, add the red pepper flakes, tomatoes, broccoli, garlic, and ginger, and saute for two more minutes. Now add the shrimp and saute until pink. At this time, the pasta should be done; drain the pasta, reserve a cup of the pasta water, and add the pasta to the skillet along with the lemon zest and juice. Toss to combine, reduce heat, and saute for one to two minutes; add pasta water if the skillet is dry. Remove from heat, transfer to a serving bowl, add fresh herbs and grated cheese, toss, and serve.

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