Habanero Linguine and shrimp in a broccoli garlic sauce
By Chef Lippe
This dish is a quick and easy dish to make. Habanero pasta is a kick in the palate, it brings a bold crisp sensation with each mouthful. Best enjoyed with a glass of ice cold beer.
8 ounces uncooked Habanero Linguine (order it at shop.cheflippe.com)
4 cup fresh broccoli florets chopped
2 pounds of raw cleaned shrimp
2 fresh chopped tomatoes
½ cup butter
½ cup finely chopped red bell pepper
1 small onion or 1 large shallot finely chopped
6 cloves garlic finely chopped
2 Tablespoons all-purpose flour
14 ounces of chicken broth
Grated parmesan cheese
Cook pasta al dente, adding the broccoli in the last 3 minutes. Drain and set aside. In a skillet, melt butter add onion, bell pepper and shrimp stirring frequently until shrimp start to turn pink, add garlic and continue to stir until shrimp are cooked. Add flour and stir constantly for one minute. Add chicken broth and bring to a boil. Season with salt and pepper (we use roasted garlic sea salt) to taste add warm pasta and broccoli, stir in chopped tomatoes and sprinkle with cheese.
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