2 lemons
large crown of broccoli
1 (16 oz.) box fettuccine pasta (Barilla)
2 tbsp. butter
2 tbsp. olive oil
4 cloves garlic, minced
1 lb. large shrimp, peeled & deveined
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 cup fresh chopped Italian parsley
freshly ground black pepper (optional)

Zest both lemons, reserve zest. Juice the lemons to obtain 1/4 cup lemon juice.

Separate broccoli into flowerets. Peel stem and dice the stem. Should have about 5 cups of broccoli.

Cook the fettuccine according to package directions. Add broccoli to pot for last 3 to 4 minutes of cooking.

Reserve 1 cup of the pasta water. Drain the pasta and return to pot.

Meanwhile heat butter and olive oil in a large skillet over medium heat. Add garlic and stir for 1 minute. Add shrimp, lemon zest, crushed red pepper flakes and salt. Cook the shrimp mixture, stirring occasionally until shrimp is opaque, about 3 to 5 minutes, stir in lemon juice.

Toss the pasta with parsley and 1/2 cup of reserved water (add more if pasta seems dry). Add shrimp mixture and toss.

Serve with freshly ground black pepper, if desired.

Submitted by: Rosa