This pretty and flavorful pasta is good served with Italian black olive bruschetta topped simply with olive oil and minced fresh herbs such as basil, thyme and sage.

Cooking Time: 15 minutes

Yield: 2 servings

6 ounces dry, uncooked pasta, any type

1 Tablespoon extra-virgin olive oil, preferably Spanish

2 cloves garlic, thinly sliced

1/2 pound uncooked shrimp, peeled, deveined and butterflied (cut lengthwise)

¼ cup white wine

1 cup broccoli florets (1 stalk)

2 teaspoons cushed red caribe chile flakes, for garnish

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions.

2. Meanwhile, heat the oil in a saute pan, then add the garlic and cook and stir for a minute or two. Add the shrimp and cook until the pink color disappears. Add the wine and about ½ cup hot water from the pasta pot. Remove from the heat and keep warm.

3. Two minutes before the pasta is supposed to be done, add the broccoli to the pasta pot to cook. When the pasta and broccoli are done, drain and return them to the pot. Stir in the shrimp sauce and serve on warmed plates. Garnish with chile flakes.

Per serving: Calories 521, Protein 30 g, Carbohydrates 72 g, Fiber 4 g, Fat 9 g, Saturated Fat 1 g, Cholesterol 161 mg, Sodium 200 mg.

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