Liguine with Shrimp and Broccoli Rabe

Did you know that Broccoli rabe (my vegetable of choice) is a member of the turnip family whereas broccolini is some sort of mesh between actual broccoli and Chinese broccoli. This delicious veggie sports a bitter flavor while the broccolini is a milder alternative. You'd be surprised how well it goes with seafood!

• 1 pound broccoli rabe with tough ends cut off
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, thinly sliced
• Salt and pepper to taste
• 1 lb of your favorite Linguine ( I like Barilla )
• 1 lb. large shrimp cleaned and deveined
• 1/4 stick salted butter
• 1/4 cup of good olive oil

Salt the water and boil the pasta. Prepare the broccoli rabe while you are waiting for the pasta water to boil.

Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil, and cook, shaking the pan, until almost brown, about 1 minute. Add the broccoli rabe, and season lightly with salt and pepper. Pour 1/4 cup water into the skillet and cook until almost all of the water has evaporated. Cover the skillet tightly and cook until the broccoli rabe is tender for about 13 minutes. Taste and season with additional salt and pepper and set aside. 

Add pasta to boiling water and prepare your shrimp. Melt butter in a pan big enough to hold 1 lb of pasta and rest of ingredients. Once the butter is melted, add the olive oil. Keep a medium to high flame and saute the shrimp, about 2 minutes on each side. It is important to start with shrimp that has been dried using paper towels to remove the moisture, you will get a better sear.

Add the broccoli rabe to the shrimp pan and continue to saute until flavors mesh. Drain your pasta and add to the pan, tossing to mix all of the delicious flavors together. Adjust salt and pepper to taste. You can even throw in some crushed red pepper if you like!