BROCCOLI + SHRIMP FETTUCCINE
BROCCOLI: The steadfast veggie of the winter season, broccoli is the fountain of youth on a plate. Bursting with all the good stuff: vitamins, minerals, nutrients and a potent antioxidant called sulforaphane, this tree-shaped veg can help reduce blood sugar, cholesterol levels & oxidative stress. And research shows that sulforaphane may help slow the process of aging. Seconds anyone?
BROCCOLI + SHRIMP FETTUCCINE
INGREDIENTS
1 pound of fettuccine (or other long pasta)
1 pound of peeled, deveined shrimp
12 ounces of broccoli florets
3 tablespoons extra virgin olive oil, divided
2 cloves of garlic, sliced thin
1/2 teaspoon red pepper flakes
2 tablespoons of freshly squeezed lemon
Freshly grated parmesan cheese, for serving
Himalayan sea salt, according to taste
Freshly ground pepper, according to taste
PREPARATION
Heat water on high until it comes to a rolling boil. Cook pasta according to package al dente directions, reserving ½ cup of cooking water.
Meanwhile, heat 2 tablespoons of olive oil in large skillet over medium-low. Add shrimp to skillet and season with salt and pepper. Cook until opaque, about two minutes on each side; remove shrimp from skillet and set aside.
Add additional tablespoon of olive oil to skillet. Sauté garlic and red peppers flakes until garlic turns golden brown. Add broccoli florets & reserved water, cooking until florets are tender, about 6 minutes. Reduce heat to low; add shrimp, freshly squeezed lemon juice and pasta. Cook for additional minute, tossing to combine.
Top with freshly grated parmesan cheese.
BROCCOLI: REDUCES INFLAMMATION, DETOXIFIES, IMPROVES DIGESTIVE HEALTH