Panic set in….Oh, crud! At 6:00 p.m. last night, I ran outside in the backyard, heart racing, and set up my little table with my styled plate of food. I started snapping away with my camera. I knew the light was crummy, but what could I do?
Somehow, someway I got my weeks messed up (it actually happens more times than I care to admit). I thought I had another week to get my Secret Recipe Club #SRC post finished and to get the photos taken but, I was wrong. It’s due tomorrow and the last thing I want to do is disappoint my scheduled blog for this month Fried Ice and Donut Holes. I just couldn’t bear it!
Believe it or not, when I was assigned the blog Fried Ice and Donut Holes for May’s #SRC secret reveal, I went immediately to Melissa’s blog and chose my recipe (which wasn’t that easy to do because there are so, so many I loved, and wanted to try).
However, after much debate, I finally settled upon Melissa’s Shrimp Fra Diavolo with Broccoli and made it within the same week. Fast forward to today, I’m glad nobody ate the container in the fridge marked “SAVE”, or otherwise I’d really be up a creek without a paddle. LOL
I did make some adaptations to Melissa’s original recipe of Shrimp Fra Diavolo with Broccoli to make it my own, like adding some fresh broccoli to make it a complete meal. The results were delicious!
Fra Diavolo means “spicy brother” so even though I did make my own changes to this recipe of Shrimp Fra’Diavolo, I made sure to keep the dish spicy, hot. Not enough to scare you away, or burn the taste buds off your tongue. Just enough to keep you on your toes and awake enough to know what day it is! HaHa. I think I need another helping 🙂
- 1 pound farfalle pasta
- 2 pounds large uncooked shrimp, peeled and deveined
- 3 tablespoons olive oil divided
- 1 bunch broccoli florets about 4 cups
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 large shallots minced
- 2 cups prepared salsa I used medium heat
- 1 teaspoon red pepper flakes
- Parmesan cheese for topping if desired
-Prepare pasta according to package directions. Drizzle with 1 tablespoon olive oil. Keep warm.
-In a large skillet over medium-high heat, cook the shrimp and broccoli in 2 tablespoons olive oil until the broccoli is softened and the shrimp are opaque and pink. Season with salt and pepper.
-Add the shallots and continue cooking for 1-2 minutes.
-Stir in the salsa and the red pepper flakes.
-Toss the shrimp and broccoli with the cooked pasta.
-Plate and serve with Parmesan cheese if desired.
I hope you’ve enjoyed this recipe for Shrimp Fra Diavolo with Broccoli as much as I’ve enjoyed bringing it to you.
For additional delicious shrimp dishes I’ve shared in the past, please click on the following titles for:
- Sausage and Shrimp Jambalaya
- Shrimp Cocktail Appetizer Bites
- Sheet Pan Lemon Ginger Shrimp
- New England Sweet Corn Risotto with Shrimp
Should you have any questions about Shrimp Fra Diavolo with Broccoli, or anything else you see on my site, please don’t hesitate to contact me directly, or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!