1 pd thin spaghetti – cooked according to package directions. (Drain but keep water boiling to reheat just before adding to sauce)
4 Tbls Star Butter Flavored Olive Oil (or equal parts butter and olive oil)
3 tsp minced garlic or garlic paste
1 lb jumbo shrimp, peeled and deveined
Salt and Pepper
2 cups broccoli florets
¼ c fresh Basil, chiffonade*
½ c cherry tomatoes, halved
½ c grated Parmesan, Romano & Asiago cheese
¼ lemon or 1 tsp lemon juice
Instructions
Wash and prep veggies
In a large saucepan over medium heat, heat Star Butter Flavored Olive Oil.
When hot, add the garlic, shrimp, and broccoli florets. Salt & Pepper shrimp to taste.
Saute just until shrimp turns pink (6-8 minutes).
Add basil, tomatoes, and cheese. Heat through (2-3 minutes).
Add cooked pasta and toss. Squeeze lemon over pasta and serve immediately.
*chiffonade - Stack a pile of leaves (5-10), roll them up as one into a cigar shape. Make approximately ⅛" slices through the "cigar." Sprinkle the basil chiffonade into the dish.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2014/04/17/dinner-ideas/