Shrimp and Broccoli Genovese Penne
Be careful not to overcook the shrimp as they will become tough. Once you add the paste, do not overcook it
How to make it
1
Separate the broccoli and cauliflower into small florets
2
Peel the shrimp and cut into 3 equal pieces (2cm long)
3
Boil the penne. After 7 minutes, add the broccoli and cauliflower and boil until slightly firm to al dente. (Guideline: about 1 minute before the recommended time. Here, we boiled it for 13 minutes.)
4
Heat garlic and olive oil in a frying pan, add shrimp and add A
5
Add the boiled penne, broccoli, and cauliflower to the frying pan, turn off the heat, add the pesto sauce, and mix well
6
Serve on a plate and garnish with parsley and coarsely ground black pepper
Materials 1 person
-
- broccoli
- 60g
-
- cauliflower
- 60g
-
- shrimp
- 2 fish
-
- Chop garlic
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin - 20ml
-
Olive Oil
-
[A]
- Coarsely smelt black pepper
- A little
-
- White wine
- 20ml
-
- Basic Genovese sauce
- 1 tablespoon
-
- Mince parsley
- A little
-
- Coarsely smelt black pepper
- A little
-
[Boil spaghetti]
- Pennedi
- 60g
-
- Boiled water
- 3000ml
-
- 1% salt content relative to salt water
- 30g
[PR]
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