Tag Archives: pasta

Sister favorites: Shrimp Broccoli Pasta with Lemon and Garlic


2013-12-16 19.40.13 HDR

This is a dish that has a long-standing history with my family. It’s kind of funny because we don’t really have a recipe, and everyone thinks of it as a different dish based on their preferences. My sister loves asparagus and lemon, my Mom loves broccoli and garlic so she thought that was supposed to be in it, and my Dad loves spicy red pepper flakes in his. Me? I want everything cooked perfectly and for the flavor to be RICCHHH 🙂

I have adapted a few different ways we cook it to basically my base for all olive oil sauces. For one thing, I really like my broccoli not too crunchy but not too soft either. I want the sauce to not have cream, but I want it to still be a sauce and not a broth. I want there to be that delicious white wine flavor and lemon acidity, but I don’t want to make a sour face while I’m eating this. No one said you can have the best of both worlds (ok maybe Miley did) but in this case, I think you can!

By the way, here’s a snapshot of what happens when two people who love each other hug and get their earrings caught, lol. The kitchen is a dangerous place.

2013-12-16 19.18.54


Here’s my ingredient list:

1 bag of broccoli florets, about 1 head, chopped

1/4 cup olive oil, plus more for taste

1 lb deveined raw shrimp (I used frozen, fresh obviously works

5 big cloves of garlic, minced

1/2 cup dry white wine

2 small pinches red pepper flakes

1-2 lemons

kosher salt

fresh black pepper

cooking water (see instructions)

1 lb long pasta (linguini is our favorite, I had spaghetti on hand here)

fresh Italian or curly parsley

1. Boil water for your pasta in a large dutch oven/pasta pot.

2. Place a steamer basket in water simmering in a small pot. In two batches, or one if your steamer basket fits all the broccoli, steam your broccoli for 2-4 minutes, until the florets are turning bright green but not quite soft! This is just the way I like it to get a little crunch off it

2013-12-16 18.50.11

3. Once the water is boiling, add pasta and season with salt. Set a cup next to your pot to save some cooking liquid after the pasta is almost done.

2013-12-16 18.51.29

4. Meanwhile, thaw your shrimp if frozen in a colander by rinsing with very cold water. I like to leave the tails on, but take them off if you prefer.

5. Heat a wide saucepan/skillet and add your 1/4 cup oil. Once warm, add your garlic. This can burn so watch carefully! I’d only cook it for 1-2 minutes just until it becomes fragrant. Then, add your half cup of wine, and turn up the heat just for a minute to cook off the alcohol.

2013-12-16 19.12.37

6. Continuing with the sauce: Zest half of a lemon into the sauce, sprinkle about 2 big pinches of kosher salt, some cracked pepper, and the juice of 1-2 lemons. Add in the partially cooked broccoli, and add enough red pepper flakes to your liking.

2013-12-16 19.16.14

7. Save some cooking liquid from the pasta pot, about 1/2 cup. This will help thicken up the sauce. Then, drain the pasta in a colander.

8. After the broccoli softens more and the sauce thickens, add in your shrimp and some of the pasta cooking liquid. Make sure everyone is touching the pan. Sprinkle again lightly with salt and pepper and more olive oil if you need it. Flip after the shrimp are starting to turn pink and cook for another 2 minutes until the other side turns pink. Watch these carefully they have the tendency to cook fast!!

2013-12-16 19.21.59

2013-12-16 19.27.25


9.  Add pasta in small batches to the pan so that you can monitor the sauce:pasta ratio. Squeeze some lemon to finish and garnish with fresh chopped parsley!

2013-12-16 19.33.25 (1)2013-12-16 19.33.45 HDR



Lena Kaligaris-Bombolito, otherwise known as Greek-Italian Pasta.



The odd title of today’s post references a few things. First of all, yes, the name Lena Kaligaris sounds familiar because it is none other than Alexis Bledel’s character in Sisterhood of the Traveling Pants, the movie. Meek and Greek, Lena is a beautiful Greek-American teen who ventures to Greece one summer. The Bombolito part just sounded really Italian to me. Hence, Greek-Italian food, leading to the most delicious lamb bolognese!!!!!

Okay secondly, I wanted to reference a multicultural name similar to an establishment in California I remembered from last summer. There was this place called Shanghai Kelly’s which apparently has nothing to do with two cultures but a wildly fierce Irishman. Here’s an interesting story I just found… I thought it sounded cool so I tried to recreate the name 🙂

Please make this lamb bolognese for your guests. Adrianna says this feeds four, and I must say this feeds four people of moderate hunger. I would double the recipe if you were having hungrier friends around. I’m working on prep these days so I’m not making such a mess in the kitchen, and I think it’s working out well. The first thing is, chop up your carrots and onions first. Most of the bolognese recipes I have made before include celery, so I added a stalk and a half of celery and the mire poix was solid. Plus it just looks pretty right? I had no shallots on hand so used 1/2 of a very large onion.


bolo6I often freeze tomato paste if I dont use a can. This causes a tiny problem for measuring, but the good thing is, you can add less or more as you cook depending on how thick you like sauces.

bolo5What do you mean you don’t eat no meat? Oh, es okay, I make lamb.




A Runner’s Feast: Deb’s Baked Pasta with Broccoli Rabe and Sausage



When your dad makes you run a race with him, you somehow get roped into making cheesy pasta bake the night before. You also end up arriving at the race a whopping 40 minutes too early and thus leaving an extra 40 minutes to sleep in the car dreaming of carb mania dinner from last night. But hey, you ran 9 miles THUMBS UP CHICA

Deb, you were thinking of my dad when you wrote this post I think. He is ALL ABOUT baked pasta with hot Italian sausage and hearty greens. I’ve never cooked broccoli rabe before, but am a HUGE fan. It always makes me think of when I went to Philadelphia during the college tour days and told my dad I wanted to go to a REAL Italian establishment in Philly. I ordered pasta with broccoli rabe, the waiter’s name was Dominic, and the restaurant was an old converted mansion. It was awesome.

On Atlanta’s first perfect fall day, I visited the St. Phillips farmers market for the first time and bought this delicious hot Italian sausage. The rapini I found at the regular grocery store actually and used part-skim mozzarella (use the block kind not shredded!!). I couldn’t find campagnelle but am a fan of rigatoni’s ridges. I slept soooo well after this meal and used some of the broccoli rabe, cheesy goodness and sausage to make scrambled eggs after the race.

This recipe’s going on my “college guy friends come to visit need food lots of it” list. And this bechamel ohhhhh. You could honestly make this without cheese and it’d be great with the bechamel. Since it’s cooked in the hot italian sausauge drippings, it has this spicy and full flavor thats so different from any bechamel I’ve made before.

Thank you Deb for this recipe!!

Served it with a salad, homemade balsamic, honey, lemon vinaigrette and some failed homemade croutons (feelin the sistah love coffield and grubes on the burned croutons)

(I added a few mushrooms)

DSCF4235Chop up the broccoli rabe


Break up the sausage and sautee (I think she used sweet but I used hot Italian)


Best trick for quick blanch of vegetables…adding in at the end of the pasta’s jacuzzi swim



Mixing the pasta, brocc and sausage

DSCF4248The beesssstttt bechamel…garlic was ON POINT


Mixin in half da cheese

DSCF4258Sprinkle some more cheese on top