Broccoli teams up with shrimp, pasta

By LINDA GASSENHEIMER
KNIGHT RIDDER NEWSPAPERS
Fresh herbs and pine nuts add flavor and crunch to sauteed shrimp. Fresh basil, broccoli and pasta make a flavorful side dish to complete this simple dinner. It only takes 10 minutes to marinate the shrimp. I find that if I leave the shrimp in a marinade too long they get soft.
Most of the shrimp we buy today is farmed and comes in frozen. It's defrosted and displayed in the market. Instead of buying shrimp that is already defrosted, I buy frozen shrimp and keep it on hand for quick meals. It only takes about five minutes to defrost the shrimp under cold water. Place the shrimp in a bowl in the sink and fill it with cold water. Let a trickle of water run into the bowl while the shrimp defrost.
Wild American shrimp can be found in some markets. I buy it whenever it is available. This is shrimp that is not farmed and has a fresh flavor and firm texture.
HELPFUL HINTS
Buy shelled shrimp without tails when possible.
Chop basil is to snip the leaves from the stem with scissors.
Any type of short cut pasta can be used.
COUNTDOWN
Place water for pasta on to boil.
Prepare all ingredients.
Cook pasta and broccoli.
Cook shrimp.
HERBED NUTTY SHRIMP
2 teaspoons olive oil
3/4 pound peeled shrimp
3 tablespoons pine nuts
1 teaspoon dried tarragon
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
Heat a nonstick skillet on medium heat and add the olive oil. Add the pine nuts and shrimp. Toss for 2 minutes or until the shrimp is pink and not translucent. Sprinkle with tarragon, lemon juice and salt and pepper to taste. Makes 2 servings.
Per serving: 298 calories (42 percent from fat), 14 g fat (2.2 g saturated, 6.2 g monounsaturated), 258 mg cholesterol, 37.7 g protein, 4.4 g carbohydrates, 0.7 g fiber, 252 mg sodium.
BASIL BROCCOLI PENNE PASTA
1/4 pound penne pasta
1/2 pound broccoli florets
1 teaspoon olive oil
1/2 cup fresh basil leaves
Salt and freshly ground black pepper
2 tablespoons grated Parmesan cheese
Place a large saucepan with 3 to 4 quarts of water on to boil. When water is rapidly boiling, add pasta and boil 5 minutes. Add broccoli florets and continue to boil 4 minutes. The pasta should be cooked al dente. Drain, leaving about 2 tablespoons water in the saucepan. Add the oil to the water and return the pasta and broccoli to the saucepan. Add the basil and salt and pepper to taste. Sprinkle with Parmesan cheese. Toss well. Makes 2 servings.
Per serving: 297 calories (16 percent from fat), 5.1 g fat (1.5 g saturated, 2.2 g monounsaturated), 4 mg cholesterol, 13.3 g protein, 50.7 g carbohydrates, 5.3 g fiber, 133 mg sodium.