Shrimp Scampi pasta and broccoli with sun-dried tomatoes and lemon peel

Shrimp Scampi pasta and broccoli with sun-dried tomatoes and lemon peel, originally uploaded by heathercw.

I made this shrimp dish from Tyler's recipe, below. Mollie Katzen's broccoli recipe (to be listed) was a lovely accompaniment. In the future, however, I think we'll just combine the two to make a light scampi primavera.

Shrimp Scampi with Linguini Recipe courtesy Tyler Florence Show: Food 911 Episode: Shrimp Ahoy!

1 pound linguini 4 tablespoons butter 4 tablespoons extra-virgin olive oil, plus more for drizzling 2 shallots, finely diced 2 cloves garlic, minced Pinch red pepper flakes, optional 1 pound shrimp, peeled and deveined Kosher salt and freshly ground black pepper 1/2 cup dry white wine Juice of 1 lemon 1/4 cup finely chopped parsley leavesFor the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately. Broccoli with Garlic, Dried Tomatoes, and Lemon From Mollie Katzen's The Vegetable Dishes I Can't Live Without Notes: First you blanch large pieces of broccoli in boiling water, after which you can store it for up to five days in the refrigerator (Added benefit: It lasts longer after this cooking process and takes up les refrigerator space than when raw.) Then, just before serving, you give it a delicious warm-up in gently heated garlic-tomato-lemon infused olive oil for a perfect finish. For the most aesthetic results, use a zester to make lovely, long strands of lemon zest. (Grating is not recommended here.) 1 large bunch broccoli (1.5 lb) 3 ounces dried tomatoes (cut in half, or into smaller pieces, with scissors) 2 to 3 tablespoons extra-virgin olive oil 1 teaspoon minced or crushed garlic 1 tablespoon lemon zest (long strands, if possible) salt, to taste Freshly ground black pepper, to taste Red Pepper flakes, optional 1) Bring a large pot of water to a boil. In the meantime, trim and discard the tough stem end of the broccoli and slice the rest lengthwise into about 6 to 8 hefty spears. 2) When the water boils, lower the heat to a simmer and plunge in the broccoli for 2 minutes if you like it tender-crisp, and for 3 minutes if you like it tender-tender. Meanwhile, place the dried tomatoes in a large colander in the sink. 3) Pour the broccoli and all its water into the colander (soaking the tomatoes), and then refresh under cold running water. Drain thoroughly, then dry the broccoli and tomatoes first by shaking the colander, and then by patting everything with paper towels. Transfer to a zip-style plastic bag, seal it, and store until use. Bring to room temperature before finishing and serving. 4) About 15 minutes before serving time, place a large skillet over medium-low heat, and add the olive oil. While you are waiting for it to heat, cut the broccoli into smaller pieces (whatever size and shape you prefer.) 5) When the oil warms (after about 3 minutes), add the garlic and the broccoli-and tomatoes mixture, turning the vegetables with tongs every few minutes. Continue doing this for 5 to 8 minutes (possibly even a little longer), until the broccoli and tomatoes are heated through, cooked to your liking, and delightfully coated with the garlic and oil. Toss in the lemon zest during the last minute or so of cooking, and continue to turn with the tongs. 6) Add salt and pepper to taste, plus a sprinkling of red pepper flakes if you like , and serve hot or warm.