Pasta In Garlic Sauce With Shrimp And Broccoli
|Garlic||10 Clove (50 gm)|
|99% fat free chicken stock||1 Cup (16 tbs)|
|Uncooked thin strand pasta||7 Ounce|
|Broccoli||1 Pound (1 Large Head)|
|White onion||1⁄2 Cup (8 tbs)|
|Uncooked medium shrimp||1⁄2 Pound, peeled deveined and halved (About 24 Units)|
|Chopped dill||1⁄2 Cup (8 tbs)|
|Red pepper flakes||1⁄8 Teaspoon|
|Ground black pepper||1 Dash|
Put the garlic and stock in a small nonreactive saucepan and bring to a boil over medium heat.
Reduce the heat to low and cover.
Simmer for about 20 minutes, until the garlic is soft and easily mashed with a fork.
Transfer the contents of the pan to a food processor or blender and puree until smooth.
Bring a large pot of water to a boil.
Add the pasta, stirring to make sure the strands don't stick together, and cook over high heat to desired tenderness (3 to 4 minutes for homemade or other fresh pasta, 8 to 10 minutes for dry).
Meanwhile, put 1 tablespoon of the water in a nonstick frying pan and bring to a boil over medium heat.
Add the broccoli and onion, reduce the heat to low, cover, and cook for 3 minutes.
Add the shrimp, dill, and the remaining tablespoon of water.
Stir, recover, and cook for 4 to 5 minutes more, until the shrimp turn pink.
Remove from the heat.
When the pasta is done, drain it in a colander and return it to the pot over very low heat.
Add the garlic puree and mix well to coat the pasta.
Add the broccoli-shrimp mixture and the season-ings.
Toss together until well blended and serve immediately.