nuCuisine Catering

Ingredients - Serves 2

• 8 oz. penne rigate pasta
• 4 oz. medium sized shrimp raw peeled & deveined.
• ½ cup fresh broccoli florets,
• 2 tablespoon sun dried tomato, julienne
• 1 teaspoon salted butter
• 1 teaspoon shallots, minced
• 1 teaspoon garlic, minced
• 3 tablespoon olive oil separated
• ¼ teaspoon crushed chili flakes
• 1 tablespoon parmesan cheese, grated
• 1 teaspoon fresh parsley, chopped
• Salt & pepper to taste

Directions

Cook pasta according to package directions and drain. Add 1 tablespoon olive oil and toss. Keep warm. Place broccoli florets into small pot of boiling salted water. Cook 1 minute, drain and set to the side.

Heat large skillet over medium heat. Add 2 tablespoons olive oil, shallots, garlic and butter. Cook for thirty seconds. Reduce heat. Add shrimp and cook 2 minutes. Add broccoli and sun dried tomato. Cook an additional two minutes. Add salt, pepper, chili flakes and pasta. Toss to blend all ingredients together. Top with grated parmesan cheese.

As needed, reheat spätzle by dipping them in boiling water for a moment and then sauté in butter.