Garlic butter shrimps sound delicious and so does garlic butter pasta. Let’s combine them. Broccoli and lemon juice add freshness to an already light and tasty dish.
Behind the Bite
Shrimp is a lean source of complete protein, and a good source of iodine and selenium, two minerals that play a role in thyroid function. Wholemeal pasta brings fiber and B vitamins, and the vitamin C from the broccoli and lemon helps your body absorb more of the plant-based iron it contains. The butter and olive oil earn their place too, since they help you absorb the fat-soluble vitamins in the broccoli, like vitamin K.
The recipe
Roast the shrimps
Preheat the oven to 215C with ventilation.
Peel and finely slice the garlic cloves.
Use a large bowl to toss the shrimps with the garlic, olive oil, butter, a grind of pepper and a pinch of salt.
Add them to an oven safe heavy skillet or ceramic dish with 30 ml of white wine and 30 ml of water.
Roast for 15-20 minutes until golden on the top and cooked through.
Cook the pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package instructions.
Steam the broccoli
Wash and cut the broccoli into bite-sized florets. Steam for about 5-7 minutes until cooked through but still a bit crunchy.
Assemble
Toss the roasted shrimps (along with all pan juices) with steamed broccoli, lemon juice and pasta, over low heat until evenly coated.
Top with grated Parmesan, and a generous drizzle of olive oil.
Enjoy.
A word on technique
Roasting the shrimps in the oven with a splash of wine and water lets them cook in their own juices with just a little butter and oil, instead of frying in extra fat. The pan juices then become the sauce.
Nutrition Facts (per portion, estimated)
Energy ~ 506 kcal,
Proteins 41 g, Fats 14 g, Carbs 53 g,
Fibers 8 g, Cholesterol 208 mg
