Being back on the West Coast, fresh fish and seafood abound. I am in heaven and couldn’t wait to go to the grocery store and pick out some of it for dinner. I chose some lovely wild shrimp, tails on but peeled and deveined. I also had some farfalle or butterfly-shaped pasta that I bought in Italy and brought back with me. See the recipe for the only other pasta I bought while in Italy with my mom this fall: Gourmet Magazine’s Pasta Puttanesca.

©EverydayCookingAdventures 2013

I removed the tails from the shrimp even though you don’t have to and added one small minced shallot to the sauce with the garlic. I also diced half a green zucchini and added that in at the same time as the garlic and shrimp. Finally, I used Parmesan cheese that my mom shredded fresh for the meal.

©EverydayCookingAdventures 2013

It was very tasty and the lack of a red or white sauce wasn’t even noticed. The shrimp were tender since they were only quickly sautéed and the veggies were al dente. The pasta started out blue because it was apparently made all’alga or with seaweed! It lost the blue coloring while boiling in the water but turned out pale blue-green, which actually looked nice against the green plates. The recipe was delicious and savory and chocked full of fresh seafood. Here’s my farfalle:

Giada De Laurentiis Farfalle with Broccoli & Shrimp ©EverydayCookingAdventures 2013

Farfalle with Broccoli & Shrimp

Recipe from: Giada De Laurentiis, Everyday Italian

Prep Time: 15 min
Cook Time: 20 min
Serves: 4 to 6 servings

Ingredients:

• 1 pound farfalle pasta
• 2 heads broccoli, trimmed to florets (about 4 cups)
• 1/4 cup extra-virgin olive oil
• 4 tablespoons butter
• 1 lb. medium raw shrimp, peeled and deveined (tails on or off)
• 3 garlic cloves, chopped
• 5 anchovy fillets, diced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Parmesan

Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.

2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the shrimp, garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.