Broccoletti And Shrimp Recipe

Prepare broccoletti

Trim the very bottom woody ends of the broccoletti stems (about 1/2 to 1 inch). If stalks are thick, slice them lengthwise so stems and florets cook evenly. Rinse under cold water and shake off excess.

Prepare shrimp

Pat shrimp dry with paper towels, then season lightly with 1/2 tsp Kosher salt and 1/4 tsp black pepper. Set aside. Zest and juice the lemon; mince the parsley.

Bring a large pot of salted water to a boil (use about 1 tsp salt per 2 liters). Add broccoletti and blanch 1 1/2 to 2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. Reserve 2–3 tablespoons of the blanching water.

In a large skillet (12-inch) heat 2 tablespoons olive oil over medium-high heat. Add the sliced garlic and red pepper flakes and cook, stirring, for 30–45 seconds until fragrant and the garlic is beginning to color but not burn.

Add the blanched broccoletti to the skillet, turn heat to medium, and toss to coat in garlic oil. Sauté 2–3 minutes until warmed through and stems are tender. Season with 1/2 tsp Kosher salt and 1/4 tsp black pepper. Transfer broccoletti to a plate and cover to keep warm.

In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium-high heat. When butter foams, add shrimp in a single layer and sear without moving 1 minute, then flip and cook another 1 to 1 1/2 minutes until just opaque and pink (total 2–2.5 minutes depending on size). Remove shrimp to the plate with broccoletti to avoid overcooking.

Lower heat to medium. Pour the white wine (or broth) into the skillet to deglaze, scraping up browned bits with a wooden spoon. Let liquid reduce by half, about 1 minute. If pan looks dry, add 1–2 tablespoons of the reserved blanching water.

Return shrimp and broccoletti to the skillet. Add lemon juice and lemon zest, and toss to combine, heating through for 30–45 seconds so flavors meld. Taste and adjust seasoning with additional salt and pepper if needed.

Remove from heat and stir in chopped parsley and, if using, the grated Parmesan. Drizzle with a tiny extra-virgin olive oil if desired. Serve immediately over pasta, rice, or with crusty bread to soak up juices.