Shrimp Spaghetti with Charred Broccoli and Tomatoes

Ingredients

• 320 g shrimp
• 125 g spaghetti
• 250 g cherry tomatoes
• 200 g broccoli
• 1 tbsp extra-virgin olive oil
• 4 cloves garlic
• 1 tbsp lemon juice
• 0.2 tsp fine sea salt

Instructions

1. Cook the spaghetti in well-salted boiling water for 1 minute under the package time and reserve a mug of the cooking water before draining.
2. Cut the broccoli into small florets. Heat half the extra-virgin olive oil in a large skillet over high heat, add the florets cut-side down and leave them completely alone for 4 minutes, until the flat faces are blackened in patches — that char is the flavour, so do not stir it away.
3. Toss and cook 2 minutes more until the stems are crisp-tender, then move the broccoli to a plate.
4. Pat the shrimp dry, season with the fine sea salt and sear them in the same pan for 60 seconds a side over high heat, until just opaque and loosely curled. Set them aside with the broccoli.
5. Turn the heat to medium, add the remaining olive oil and the sliced garlic for 45 seconds, then the halved cherry tomatoes. Cook 4 minutes, crushing a few with the spoon, until they collapse into a loose sauce.
6. Return the broccoli, add the drained spaghetti with 100 ml of the reserved water and toss for a minute until glossy. Off the heat, fold in the shrimp and the lemon juice and serve immediately.

Nutrition (per serving)

Calories

506

Protein

44.6 g

Fat

10.4 g

Carbs

62.3 g