Course: Main Dishes
Serves: 8
Prep: Moderate
Method: Stove Top Cooking


1 teaspoon (or more) dried hot red pepper flakes
1 large garlic clove, peeled
2 tablespoons flat-leaf parsley
1 tablespoon fresh mint leaves
Zest and juice of 1 lemon
Salt to taste
1 pound frozen medium-size cooked shrimp, defrosted
2 tablespoons Filippo Berio Extra Virgin Olive Oil
1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry
6 cherry tomatoes, cut in half
1 pound spaghetti or other long pasta, broken in half
¼ cup reserved cooking water
Coarse black pepper to taste


Mince the red pepper flakes, garlic, parsley, and mint together. Transfer the mixture to a bowl. Stir in the zest and lemon juice and a pinch of salt. Toss the shrimp in the mixture and allow it to stand for 5 minutes.
Heat the olive oil in a large sauté pan. When the oil is hot, stir in the shrimp and cook 2 minutes. Stir in the broccoli or spinach and cook 1 minute more. Stir in the tomatoes and cook 1 minute longer. Keep the mixture warm.
Cook the spaghetti according to the directions. After draining the spaghetti, add it to the shrimp along with the reserved water and reheat quickly until everything is hot. Correct the seasoning with salt and pepper and serve.

Recipe Provided by Chef Mary Ann Esposito