Capricci
Charred Broccoli, Shrimp, Pine Nuts
A second capricci recipe? Well yes. But let me explain. I’m realizing as I get deeper into it that this world of pasta is the wild west. There’s multiple versions of many pastas, and a ton of mislabeling. So for instance, capricci actually has at least 3 varying shapes depending on region and manufacturer. It gets more complicated the further down the rabbit hole you go. But this is actually what’s fun about this project, each pasta is a new adventure. So here’s Capricci version 2.0.
This recipe is all about the broccoli. Charred broccoli is one of the absolute best flavors, and yet is so hardly used because people equate burnt or charred with bitter. Which is correct. But it can also be used for its strengths. The bitterness of this broccoli is balanced with the creaminess of pine nuts and the fat of the shrimp. It really equates to a very composed dish. So burn your damn veggies.
Servings: 4 - Time: ~30 mins - Difficulty: 1 - Itsa Easy
Ingredients & Mise en Place
17.6 oz. capricci
3 heads of broccoli - chopped into small bite-sized pieces
1 lb. medium shrimp - shelled & deveined, dried
1/2 c. pine nuts
4 garlic cloves - sliced thin
1 medium red onion - diced
1 lemon - cut into 8 slices
2 tbsp. unsalted butter
extra virgin olive oil
salt
pepper
freshly grated parmesan
calabrian chili oil (optional)
Note:
This sauce elements of this recipe take roughly the same amount of time to cook as the pasta. If your pasta is done before the rest of the components, that’s ok, just strain it and set aside - just make sure you save a cup of pasta water - you might need it if the sauce thickens too much.
Directions
Preheat oven to 400° F. Coat broccoli in olive oil, salt and pepper. Place broccoli onto a sheet pan and add to the middle rack of the oven. Roast for about 15-20 minutes or until the broccoli stems and flowers have charred.
In a large sauté pan over medium heat, toast the pine nuts (without oil.) Once fragrant and beginning to brown, remove from heat and reserve for later.
Bring a pot of heavily salted water to a boil. Add pasta and cook until al dente - roughly 5-6 minutes.
In the same sauté pan you toasted the pine nuts, melt butter over medium heat. Once melted add in the garlic, onion and a little bit of olive oil (if needed). After one to two minutes, and the onions and garlic are soft add the shrimp. Toss to coat and stir to cook evenly.
The pasta should be ready at this point, and you can strain it and then add it to the sauce. Add broccoli, half the pine nuts, half the lemon juice, and more olive oil if needed and stir to incorporate.
Divide into four portions and add more pine nuts. Cover with cheese and Calabrian chili oil to taste. And Yes cheese. With a fish. It’s not nuts, it’s just that old rules can sometimes be bent. Enjoy.