Butterflies with Scampi and Broccoli Florets, or Farfalle con Scampi e Broccoletti: Broccoli florets find their way into a great many pasta sauces, and here work beautifully with scampi. To serve 4 you'll need:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 7/8 pound (400 g) butterfly pasta
- 12 ounces (300 g) peeled scampi tails, diced
- 12 ounces (300 g) broccoli florets
- 1 clove garlic, minced
- A small bunch parsley, minced
- 1 tablespoon olive oil
- Dry white wine
Preparation:
Wash the broccoli florets, boil them until barely fork tender in lightly salted water, and remove them with a strainer or slotted spoon, reserving the cooking water. Heat the olive oil in a skillet, season it with half the parsley and the garlic, and briefly sauté the scampi tails. When they have colored, sprinkle some white wine over them, and continue cooking over a gentle flame until it has evaporated.While you are doing this, set the butterflies to cook in the water you used to cook the broccoli. Take a small ladle of the pasta water and stir it into the scampi, together with the broccoli. Check seasoning and cook the sauce for about 5 minutes; it shouldn't be too dry but shouldn't be really liquid either. A few seconds before you turn off the flame, sprinkle the remaining parsley over the sauce. Drain the pasta when it is al dente, season it, and serve, with the rest of the white wine.
