Shrimp Scampi, Baby Broccoli, Angel Hair

Aromatic greens flavored with shallot and garlic, tossed with angel hair pasta and shrimp, are bound together with a light wine glaze to make a restaurant quality entée at home. This would make a fine romantic Valentine's day dinner.

1/2 lb angel hair pasta

2 Tbsp butter plus 1 Tbsp olive oil

12 oz baby broccoli (or broccoli rabé), coarsely chopped

1 shallot, peeled and finely minced

2 cloves garlic, minced

1/2 lb shrimp, peeled and deveined

1/2 cup dry white wine (optional), or chicken broth

2 Tbsp butter

Dash crushed red pepper flakes

Fresh parsley for garnish.

Heat a pot of salted water to boiling for the pasta. Add the pasta and stir well. Cook pasta until just before al dente, stirring every once in a while. Reserve a cup of cooking water before draining.

Meanwhile, melt the butter in the oil in a large skillet until frothy. Add the shallot and cook about 2 minutes. Add the broccoli and cook for about 3-5 minutes, tossing every once in a while. Season with a dash of salt and pepper. Remove broccoli mixture to a bowl.

Reheat the pan over medium-high heat and add the wine or broth. Bring to a gentle boil and allow to reduce to about half the volume, about 1-2 minutes. Add the butter, pepper flakes, and shrimp. Cook about a minute, stirring. Return the broccoli to the pan and heat through.

Add drained pasta and mix well to finish cooking the pasta. Add enough cooking water to form a glazed sauce. Tip pasta into serving bowl, or directly onto plates. Garnish with parsley.

Serves 2.

Cook's Notes: I like to cut the shrimp along the waist 1/3 down from the thickest end to present more bite-sized pieces. I used left-over broccoli, but was running low on broccoli so I augmented with baby spinach leaves which worked out very well.

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