Gluten-Free Rigatoni with Shrimp and Broccoli
By Matt Weinstein Glassofweinstein.com
Yields 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 12 oz gluten-free rigatoni pasta
- 2 Tbsp extra virgin olive oil, divided
- 3 cups broccoli florets, frozen (use fresh if preferred)
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 8 cloves of garlic, finely chopped (divided in half)
- 3 Tbsp unsalted butter (sub dairy-free butter if necessary)
- 1 lb. raw shrimp, room temp and pat dry
- ½ tsp crushed red pepper (optional)
- ½ cup parmesan cheese (sub dairy-free parmesan if necessary)
Instructions:
Bring a large pot of water to a rolling boil and season heavily with kosher salt. Add your gluten-free pasta and cook until al dente (per your box instructions). Strain and reserve.
While your pasta cooks, add 1 Tbsp of the olive oil and begin to sauté the broccoli in a large skillet over medium heat. Note: If using fresh broccoli florets, start by steaming the broccoli with a few tablespoons of water and covering with a lid until bright green, then sauté in olive oil. Season with a portion of the kosher salt and the black pepper, and then sauté half of the minced garlic with the broccoli.
In the same skillet, move the broccoli to the perimeter – the outside edges of the pan – and melt down the butter in the center. Add the remainder of the garlic to the butter along with the red pepper flakes, and then add the shrimp. Season with the remaining kosher salt and cook 1-2 minutes per side until pink. Give the broccoli and shrimp a good toss.
Add the cooked pasta into the skillet and carefully toss everything together with the final tablespoon of olive oil over medium-low heat.
Finish by folding in the parmesan cheese, checking for seasonings, and serving right away.