1 lb. pasta, preferably penne or rigatoni
1 1/2 c. olive oil (extra virgin)
4 cloves finely chopped garlic
4 to 5 oz. diced sundried tomatoes (may be found in produce dept. of supermarket)
1/2 lb. fresh broccoli floweretts
1 lb. peeled and deveined shrimp

Saute garlic in oil until golden brown.

Add shrimp and sundried tomatoes. Saute on low heat until shrimp are cooked, about 5 minutes (set aside). Cook pasta until al dente (firm).

Add pasta and broccoli to oil and garlic. Season with salt and black pepper. Put into serving bowls and sprinkle with grated Romano cheese.