Shrimp and Broccoli Penne

  • 20 to 24 Frozen Raw Large Shrimp, peeled and deveined
  • 1/2 pckg Penne Pasta
  • 2 Broccoli Crown, cut into large bite size pieces
  • Extra Virgin Olive Oil
  • 2 tsp Lemon Pepper Seasoning
  • 1/2 tsp Onion Powder
  • 4 cloves Garlic, minced
  • 3 tbsp RealLemon Lemon Juice
  • 1/3 cup Dry White Wine (or Dry Vermouth)
  • Grated Parmesan Cheese
  • Crushed Red Pepper
  • Place Shrimp in bowl filled with cool water. Let sit for about 15 minutes until Shrimp are defrosted. Drain.
  • Cook Penne according to package directions. Add the Broccoli to the pot during the last 4 or 5 minutes of cooking. Drain.
  • Meanwhile, heat EVOO in a large skillet over medium high heat. Add Garlic, heat for 30 seconds then add the Shrimp. Season with Lemon Pepper Seasoning and Onion Powder.
  • Saute Shrimp until they begin to turn pink, about 3 to 4 minutes. Add White Wine.
  • Add the Pasta and Broccoli to the Skillet. Drizzle with EVOO. Add Lemon Juice. Toss well. Finish with Grated Parmesan Cheese and Crush Red Pepper.
  • Serve.