Description

This light and fresh Italian-inspired pasta dinner features organic spaghetti made from 100% Tuscan durum wheat, broccoli, and succulent wild-caught Gulf shrimp. Farmhouse Kitchen's roasted garlic and herb compound butter provides a rich base for the scampi sauce, while freshly squeezed lemons and chopped parsley add brightness.

Serves 4. (Nut Free)

Click over to the Recipe tab for cooking instructions.

Includes:

• 1 lb Wild-Caught Gulf Shrimp
• 13.2 oz Dried Organic Spaghetti Pasta
• 2 oz Roasted Garlic & Herb Compound Butter
• 1 bulb Organic Garlic
• 1 lb Broccoli
• 1 lb Eureka Lemons
• 1 bunch Italian Flat Leaf Parsley

You will need:

• Olive oil
• Salt and pepper

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What's inside

Wild-Caught Gulf Shrimp - Default: 1 - Max: 1
Alla Chitarra Spaghetti Pasta - Default: 1 - Max: 1
Roasted Garlic & Herb Compound Butter, 4 oz - Default: 1 - Max: 1
Broccoli, 1 lb - Default: 1 - Max: 1
Organic Eureka Lemons, 1 lb - Default: 1 - Max: 1
Organic Garlic (1 bulb) - Default: 1 - Max: 1
Organic Flat Leaf Parsley, 1 bunch - Default: 1 - Max: 1

RECIPE

Includes:

• 1 lb Wild-Caught Gulf Shrimp


• 13.2 oz Dried Organic Spaghetti Pasta


• 2 oz Roasted Garlic & Herb Compound Butter


• 1 bulb Organic Garlic


• 1 lb Broccoli


• 1 lb Eureka Lemons


• 1 bunch Italian Flat Leaf Parsley

You will need:

• Olive oil


• Salt and pepper

Instructions:
STEP 1  Set a pot of water to boil while you prepare the ingredients. Peel and devein the shrimp. Chop broccoli into small florets. Roughly chop 1 cup parsley leaves. Mince 1 tbsp. garlic.
STEP 2  Salt the boiling water and add pasta; stir gently to separate. Cook for 8-9 minutes until al dente. Reserve 1/2 cup pasta water, then drain pasta well. Do not rinse.
STEP 3  While pasta is cooking, heat oil in high-sided sauté pan over medium. Sauté shrimp and minced garlic in oil for 3 minutes until just cooked through and opaque. Transfer garlicky shrimp to clean bowl.
STEP 4  In the same pan, sauté broccoli in oil for 5-7 minutes. Season with salt and pepper to taste. Add the compound butter, sautéed shrimp (with juices) and cooked pasta to the pan. Toss to combine and reduce heat to low. 
STEP 5  Add 1/4 cup reserved pasta water and the juice of 1 lemon. Continually stir and combine to form a sauce. Add more pasta water, olive oil, lemon juice, salt and pepper to taste. Combine with freshly chopped parsley just before serving.

Enjoy!

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