8-10stalks broccoli rabe, remove the leaves and trim the stems
½poundshrimp, peeled and deveined, about 12 shrimp
¼cupwhite wine, dry sauvignon blanc
2tablespoonslemon juice, fresh squeezed
¼cupreserved pasta water
¼cupgrated parmesan cheese
¼teaspoon black pepper
¼teaspoon red pepper flakes, optional
2tablespoonsItalian parsley, chopped small
3.5 quart saute pan with sides
Boil a pot of water and cook the linguini according to the package. Be sure to reserve a ¼ cup of pasta water. Al dente is best.
Using a colander, drain the water off of the pasta. Drizzle it with olive oil and set it aside.
Prepare the shrimp, broccoli rabe and garlic butter sauce:
In a large sauté pan, add olive oil, 2 tablespoons butter and minced garlic over medium heat.
Once the garlic is fragrant and lightly browned, add the broccoli rabe. Saute over medium heat for roughly 5 minutes.
Next, add the remaining butter. Once it is melted and hot, add the peeled and deveined shrimp.
Let the shrimp cook for 2-3 minutes per side. You will want them to be pink in color, not opaque.
Once the shrimp are cooked through, deglaze the pan with the white wine. Be sure to scrape up and crispy pieces from the bottom of the pan. Saute for 2-3 minutes to cook off the alcohol. Next, you'll add the fresh squeezed lemon juice and reserved pasta water.
Reduce the heat to low, and season the shrimp with salt, pepper, fresh chopped Italian parsley, and red pepper flakes.
Next, add the cooked pasta to the pan with the shrimp and broccoli rabe. Toss well.
Add the grated parmesan cheese, and toss everything together. Serve immediately.