Shrimp and Broccoli Rabe
|Broccoli rabe||1 1⁄2 Pound, trimmed (2 Bunches, 3/4 Pound Each)|
|Extra virgin olive oil||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced to make 2 teaspoons|
|Low sodium chicken broth||1 Cup (16 tbs)|
|Red pepper flakes||1⁄2 Teaspoon|
|Shrimp||1 1⁄2 Pound, peeled and deveined (30 Pieces, Extra Large Size)|
|Canned cannellini beans||3⁄4 Cup (12 tbs), drained, rinsed|
1. Fill a large saucepan two-thirds full with water and bring to a boil; add broccoli rabe, return to a boil, and cook until bright green but still firm, 3 to 5 minutes. Drain well in a colander.
2. Wipe out saucepan. Add oil and heat over medium-high heat. Add garlic and cook, stirring, until it just begins to color, about 30 seconds. Add broth, salt, and red pepper flakes; bring to a boil. Cook until reduced by half, about 4 minutes. Add shrimp and cook until shrimp just begin to curl. Add broccoli rabe and beans, and cook until heated through, 1 to 3 minutes. Season to taste with salt.