Ingredients
kosher salt
1 lb. broccoli rabe, trimmed
Freshly ground black pepper
1 lb. shrimp, peeled and deveined
4 tbsp. butter
3 cloves garlic, minced and divided
2 tbsp. extra-virgin olive oil
1/2 tsp. crushed red pepper flakes, plus more for garnish
1/4 c. chopped fresh parsley
Preparation
Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook broccoli rabe for 4 minutes. Set up a bowl of cold water with ice cubes. Drain broccoli rabe and rinse under cold water, then transfer to ice bath.Step 2In a bowl, season shrimp with salt and pepper; set aside. Step 3In a large sauté pan over medium-low heat, add butter. Warm until color begins to brown, 2 to 3 minutes. Add 2 cloves garlic and stir until butter is golden; turn heat to medium-high. Add half of the shrimp and cook until pink, 2 minutes per side; transfer to a clean bowl. Cook remaining shrimp and transfer to bowl. Add olive oil, remaining clove minced garlic, and red pepper flakes to the same sauté pan; stir for 1 minute. Toss in drained broccoli rabe until heated through, 2 to 3 minutes.Step 4Serve shrimp on bed of broccoli rabe. Garnish with parsley and sprinkle with red pepper flakes.
