Lemon Garlic Shrimp Pasta (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 onion (about 80g), finely diced
02 -
400g broccoli, cut into small florets with stems peeled and chopped
03 -
80g cooked ham, cut into bite-sized pieces
04 -
220g short pasta like fusilli or penne
→ For the sauce
05 -
2 tablespoons canola oil
06 -
150ml reserved pasta cooking water
07 -
100ml heavy cream (30% fat)
→ Seasonings
08 -
Salt to taste
09 -
Freshly ground black pepper
10 -
A pinch of nutmeg
# Instructions:
01 -
Finely dice the onion. Wash the broccoli thoroughly, peel the stems and cut them into 2cm chunks, then separate the florets into bite-sized pieces. Cut the ham into small pieces.
02 -
Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Before draining, reserve 150ml of the cooking water.
03 -
Heat the canola oil in a large non-stick pan. Sauté the onions until translucent. Add the ham and broccoli stems, and cook for 2-3 minutes until they begin to soften.
04 -
Pour in the reserved pasta water to deglaze the pan, then add the broccoli florets. Cover and steam for 3-4 minutes until the broccoli is tender but still bright green.
05 -
Season with salt, pepper, and a pinch of nutmeg. Pour in the cream and bring to a gentle simmer. Let it reduce for 3-4 minutes until it thickens slightly, then toss with the drained pasta to serve.
# Notes:
01 -
The starchy pasta water gives the sauce an extra creamy texture without adding more cream.