Scampi Broccoli Bow Ties

Bring a large quantity of water to a boil. Add plenty of salt to the water. Cook the bowtie pasta according to package directions, about 12 minutes. However, about three minutes before pasta is done, toss in the broccoli florets. After 3-4 minutes, drain pasta and broccoli and add to the sauce that you will make while the pasta/broccoli is boiling away.

In the meantime, in a small saute pan, toast the pine nuts on medium low heat, tossing often, for about five minutes until lightly browned, if you plan to use them. Keep an eye on them, they brown quickly.

Meanwhile, in a large fry pan, heat the butter and oil and cook the garlic, lemon zest, and red pepper flakes over medium-low heat for a minute or so. Add shrimp that has been peeled, deveined and dried. Saute until you see that it has started to turn pink, about 1 minute or so; flip over, and cook the other side. Do not overcook the shrimp or it will get rubbery. It will cook more as you add the pasta. (I sometimes add artichokes instead of shrimp.) Add lemon juice, salt and pepper to taste. (Note: I’ve been known to add a little white wine at this juncture, if I happen to have some left over from the previous night!) This takes longer to type than it does to prepare this whole shrimp sauce!

Drain pasta and broccoli and add to the sauce, stirring and continuing to cook for one minute. No more! Sprinkle with pine nuts and freshly grated Parmesan or Asiago cheese. Serve immediately.