Reduce heat to medium. Add the shallots and cook until starting to soften 2-3 minutes.
While your pasta and broccoli cook bring a panskillet to medium-high heat with 12 tsp of olive oil.
Shrimp and broccoli pasta. Reserve 1 cup pasta water drain and set aside. 8 ounces whole-wheat rotini pasta. Melt ½ tbsp butter in a large wide pan or pot.
Place the chopped broccoli shrimp in a large bowl. 2 large cloves garlic thinly sliced. 4 cups broccoli florets.
Now add in cooked pasta and 1 cup of pasta water and stir. Then lightly fold in shrimp and broccoli. 1 ½ tablespoons extra-virgin olive oil.
Pat shrimp dry with paper towels and season with salt and pepper. You can do this during the last minute or two of the pastas cook time. Put the whole tray in the oven and let the broccoli roast for about 10.
Save time and dishes by blanching them quickly in the pot of boiling pasta water. 12 ounces large raw shrimp peeled and deveined. Lay the broccoli in a single layer on a baking sheet that has been lined with foil and sprayed with cooking spray.
Mix well so that all the shrimp and broccoli is well coated. Spread out shrimp broccoli. Add in freshly grated parmesan cheese and a pinch of red chili flakes and stir until cheese is melted.
Add the garlic and sauté for about 30 seconds until garlic is fragrant. Pour in a couple of tablespoons of olive oil and salt and pepper to taste. Cook shrimp in a single layer until opaque about 1-2 minutes each side.
Taste and add salt and pepper to your taste.