Spicy Shrimp and Broccoli Pasta

The theme in our house lately has been to eat spicy to stay warm. Our beloved Sriracha hasn't strayed far from the stove and we've chugged our weight in milk. So far, we've had success.

Are you ready for some heat? Here we go:

Get the pasta water started and cook to al dente. Heat the olive oil in a dutch oven or large saute pan. 

Give the baby broccoli a rough chop. Add garlic to dutch oven and cook until fragrant, just about a minute. Toss in the broccoli and saute until bright green. 

Add shrimp and saute until they just begin to turn pink.

Squirt in your Sriracha. A little goes a long way.

Getting steamy in there! Add reserved 1/2 cup pasta water, parmesan and feta. Give it a stir and watch it get melty and delicious. 

Fold in the pasta.

Pour a glass of milk. Top with another sprinkle of parmesan and enjoy!

Spicy Shrimp and Broccoli Pasta

Serves 4

3 cups wheel pasta, or pasta of your choice

1 tablespoon olive oil

1 tablespoon garlic

1 pound baby broccoli

1/2 pound (or more!) shrimp

1-2 teaspoons Sriracha, for more or less spice

1/2 cup reserved pasta water

1/4 cup parmesan, plus more for garnish

1/3 cup feta, crumbled

Cook pasta according to directions. 

Heat the olive oil in a dutch oven or large saute pan. Roughly chip the baby broccoli. 

Add garlic to dutch oven and cook until fragrant, just about a minute. Toss in the broccoli and saute until bright green. 

Add shrimp and saute until they just begin to turn pink. Stir in Sriracha.

Add reserved 1/2 cup pasta water, parmesan and feta. Stir and cook until melted. Fold in the pasta.

Top with another sprinkle of parmesan and enjoy!