1 pound bow-tie pasta
3 tablespoons olive oil, divided
½ cup chopped onion
4-5 cloves minced garlic
2-3 cups of fresh broccoli
½ teaspoon coarse kosher salt
1 teaspoon pepper
1 teaspoon dried red pepper flakes
1 pound large uncooked shrimp, peeled and de-veined
½ cup cooking sherry
½ cup fresh basil leaves washed and chopped
½ cup fresh parmesan cheese
Cook pasta according to package directions.
In nonstick pan, heat 1 tablespoon of oil and saute onion and garlic until tender. Add broccoli, salt and pepper and red pepper flakes and cook until tender, about 6 to 7 minutes. Add shrimp and cooking sherry and cook for about 4 minutes or until the shrimp are pink and the broccoli is tender.
Drain the pasta and transfer to a large serving bowl or platter. Add the broccoli and shrimp mixture and toss to combine. Garnish with basil and cheese.
Serves six to eight.
Cook's note: Try this with gluten-free pasta.