Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Preheat the oven to 425 degrees. Fill a large pot with water and set on the stove to come to a boil while you prep. In a medium bowl, combine the shrimp, a good drizzle of olive oil, the zest of one lemon, 1/2 teaspoon each of cumin, coriander, and Aleppo, a clove or two of minced garlic, and salt and pepper. Toss and set aside. On a large baking sheet, combine the broccoli, another good drizzle of olive oil, 1 teaspoon of the cumin and coriander, and about 1/2 teaspoon Aleppo pepper. Sprinkle well with salt and pepper. I'll sometimes add a sprinkle of sweet or smoked paprika as well. Crush some garlic cloves (as many or as few as you like), remove the peel, and toss them in with the broccoli. When the oven is preheated, put in the tray of broccoli and roast for about 10 minutes, or until the broccoli is just starting to sizzle and turn golden in spots. Add a handful of salt to the boiling water and add your egg noodles. You can use anywhere from a half to a full package, depending on the noodle ratio that you want. I usually use 3/4 of a package. Turn the broccoli and then add the shrimp to the tray and roast for another 8 - 10 minutes, or until the shrimp are just cooked through - they'll be pink and opaque. Once the shrimp are done, add a good glug or two of Vermouth to the tray as soon as you remove it from the oven, and scrape it with a spatula or spoon to remove any yummy brown bits. You could also use white wine, chicken stock, or pasta water to do this if you don't have Vermouth. Drain the noodles (and reserve a mug of pasta water).Combine the noodles, shrimp, broccoli, and juices in the pasta pot. Toss everything together with the juice of one lemon, and add a second lemon if you think it needs more. Taste for seasoning and adjust as necessary. You can add a little pasta water if you think it's a bit dry, though it's not meant to be super saucy. Serve in large bowls and enjoy!
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
Foldable wooden rack for drying fresh pasta before cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
Foldable wooden rack for drying fresh pasta before cooking