Shrimp and broccoli pasta with sun-dried tomatoes in white wine sauce

IMG_00052 garlic cloves, sliced
2 tbsp olive oil
1 lb. uncooked shrimp
1 c. broccoli florets, chopped
3/4 c. sun-dried tomatoes, slivered
pinch red pepper
salt and pepper
1/4 c. dry white wine
1/4 c. chicken broth
1/2 lb. pappardelle or linguine
freshly grated parmesan

 

In a large skillet, heat olive oil, add garlic and cook for a minute or two. Add sun-dried tomatoes, red pepper, salt and pepper, wine and broth, and heat until liquid starts to boil. Add  shrimp and cook until shrimp turns pink – don’t overcook. While shrimp is cooking, steam broccoli and cook pasta in a separate pot. When pasta is done, strain into a serving bowl, mix in shrimp sauce and add steamed broccoli. Serve with freshly grated parmesan.

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