Shrimp & Broccoli Saute'
By
Kim Biegacki
@pistachyoo
1
I made this dish today for me and my little Momma. We both love shrimp, broccoli and peas and thought this would make for a perfect meal. It is lite, refreshing and flavorful. Not only that, it is a very healthy meal too.
This recipe is from my Ninja cookbook but I added several spices & pecans instead of pine nuts along with using a smaller shrimp.
This recipe is from my Ninja cookbook but I added several spices & pecans instead of pine nuts along with using a smaller shrimp.
Ingredients
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1 - 2 mediumlemons and one of them grated
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1 - 2 Tbsplemon juice
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1 Tbspolive oil
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1 smallonion, sliced
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3 clovegarlic, minced
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1 tspsalt
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1 1/2 tspblack pepper
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2 tsptajin (mexican seasoning)
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1 lbuncooked jumbo shrimp, frozen, peeled & deveined
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1 lbbroccoli florets or cut into thin spears
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1 cpeas
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1 can(s)chicken broth, low salt (14.5 oz)
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1/2 tspcrushed red pepper (optional)
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1/2 lblinguine pasta, cooked and drained
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1/2 cpecans, chopped and toasted or your favorite
How to Make Shrimp & Broccoli Saute'
- Grate zest from 1 lemon and juice 2 tbsp. Slice the other one in quarters to serve when plated.
Boil your water for the pasta, cook according to package and drain. - I cooked this in my Ninja but you can cook this on stovetop as well. Set to STOVETOP HIGH to heat your oil. Add your sliced to pot and cook uncovered for 5 minutes till tender. Add your minced garlic and broccoli and cook 3 - 5 minutes longer.
- Add in your peas, shrimp, seasonings and lemon zest along with lemon juice. Cover pot and bring to a boil. Cook 5 - 10 minutes till broccoli is tender-crisp and shrimp is cooked through. Stir occasionally till ready to serve. You can add your pasta to the pot or serve on plate and top with shrimp & broccoli mixture. Add a slice of lemon to the dish and top with chopped toasted pecans.
- This is the delicious spice I used with this dish and it can be used with so many other dishes too. It is fruity & spicy with chili pepper and lime.
