Ingredients
- 1/4 of an onion thinly sliced
- 2 heads of broccolis, florets separate and leave 1 inch of steam
- 4 carrots peeled and made into ribbons
- 1 garlic clove peeled
- 2 tbsp olive oil
- 1 container cherry tomatoes halved
- 1 tbsp finely chopped flat leaf Italian parsley
- 1 tbsp basil, Julienne
- 1 lb uncooked, de-Shelled, deveined, tail off shrimps
- 1 lb Bucatini pasta I used De Cecco
Servings:
Instructions
- Bring a large pot of salted water to a full boil and add the pasta. Cook the pasta according to package instructions for timing. 2 minutes’ prior of the end of cooking add the broccolis florets into the boiling pot. Drain and set aside.
- Meanwhile in a large skillet add the oil and the garlic clove over medium heat. When the olive oil is hot add the onion. Sautee for 3 minutes or until the onions are translucent.
- Add the carrots and parsley. Stir and cook for another 3 minutes.
- Add the cherry tomatoes and the shrimps and mix well until the shrimps are cooked thru.
- Sprinkle with basil and add the pasta with broccolis.
- Mix well and serve hot.
Recipe Notes
Source: Foodista.com
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