Garlic Sauce Bucatini with Roasted Shrimp and Broccoli

Ingredients

• Italian Classics Bucatini

  No. 10 - Wegmans

  8 oz dry or 228g

• Broccoli

  Flower clusters, raw

  3 cup flowerets or 213g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  6 cloves, minced or 18g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Parsley

  Raw

  2 tbsp or 8g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

Directions

1. Preheat the oven to 425 degrees F. Bring a pot of salted water to a boil and cook the bucatini according to package directions.
2. Place the broccoli on the baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Roast for 15 minutes.
3. While the broccoli is roasting, heat a large skillet over medium-low heat and add the 1 tablespoon of olive oil. Once hot, add in the sliced garlic and red pepper flakes. Cook, stirring occasionally, until the garlic is just golden. Turn off the heat or keep it very low.
4. Remove the sheet from the oven and push the broccoli to one side. Place the shrimp in a single layer on the sheet and drizzle with the remaining 1 tablespoon of olive. Sprinkle it with salt and pepper. Roast the shrimp for 6 to 8 minutes, until just opaque and pink.
5. Toss the bucatini into the garlic oil, coating all the noodles well. Toss the shrimp and broccoli in with the pasta. Toss in the parsley. Spritz on some fresh lemon. Serve with parmesan cheese and extra crushed red pepper flakes!
6. Recipe by: How Sweet Eats (source: https://www.howsweeteats.com/2020/04/garlic-sauce-pasta/)