How To Make Sundried Tomato and Broccolini Pasta with Shrimp By Rachael

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a more affordable protein option.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Apple cider vinegar adds acidity without the cost of wine.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly cooking oil.

Prepare medium to large-sized shrimp, ensuring they are tail-off, peeled, and deveined.

Liberally salt a pot of water for cooking the pasta.

Drop penne pasta into the salted water and let it cook.

Reconstitute sun-dried tomatoes by covering them with boiling or very hot tap water in a small bowl; let them soften, then drain.

Slice the reconstituted sun-dried tomatoes and mix them with lemon peel, orange peel, fennel pollen, fennel seed, chili flakes, and fresh and dried oregano in a bowl.

Trim the ends off the broccolini and chop it into small, bite-sized pieces.

Season the shrimp with chopped garlic, salt, and pepper, and let it sit for a few minutes.

Heat olive oil in a skillet, add the shrimp, and cook until just pink on both sides.

Add dry vermouth to the skillet with the shrimp and douse with lemon juice; remove shrimp from the pan to bring the temperature back up for cooking the broccolini.

Add more olive oil to the skillet, then add the chopped broccolini, sun-dried tomatoes, salt, and pepper; cook for a couple of minutes.

Add three thinly sliced cloves of garlic to the skillet and let it cook without burning the garlic.

Return the shrimp to the pan along with the vermouth, lemon juice, and their juices.

Add the cooked pasta to the skillet; if the pan is too full, transfer the mixture back to the pasta pot for more room.

Under-cook the pasta by at least one minute from the package directions to account for carryover cooking.

Mix in feta cheese (or ricotta salata) with the pasta, sun-dried tomatoes, citrus flavors, oregano, and broccolini.

Finish with a splash of brine from sliced Greek hot peppers and add the hot peppers to the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens