Genovese Penne with shrimp and broccoli
Be careful as shrimp will become hard if overcooked. Do not heat the paste once it's added.
How to make it
1
Separate broccoli and cauliflower into small florets.
2
Peel the shrimp and make 2cm long (divided 3 equal parts).
3
Boil the penne. After 7 minutes, add the broccoli and cauliflower and boil until slightly firm al dente. (Approximately: Approximately 1 minute before the displayed time. It is boiled for 13 minutes here.
4
Add garlic and olive oil to a frying pan and heat it, then add shrimp and add A.
5
Add the boiled penne, broccoli and cauliflower to the frying pan and turn off the heat, add the genovese sauce and entrigate together.
6
Serve it on a plate, pour parsley and coarsely black pepper and it's finished.
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]
- Pennedy
- 60g
-
- Boiled water
- 3000ml
-
- 1% salt content relative to salt water
- 30g
[PR]
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