Broccoli Shrimp Pasta

When I get bored of Rice and Chapatis, I often make Pasta. I try using Whole Wheat Pasta whenever possible.  I keep my Pasta as light as possible without using Heavy Cream and Cheese based Sauces. Here is the recipe for a yummy Shrimp and Broccoli Whole Wheat Pasta. The sauce for this Pasta is made with Chicken Broth thickened with Whole Wheat Roux. “Roux” is a thickening agent made by combining fat (Butter/oil/lard) and flour.

This pasta has a wonderful garlicky-lemony flavor. Traditionally White Flour is used for making Roux but Whole Wheat Flour works well too. I have used corkscrew shaped Fusilli Pasta but you can use any Pasta of your choice. The pasta I used was made of Whole Durum Wheat. “Durum” is a variety of Wheat which is high in protein.

Ingredients

1. Whole Wheat Fusili or any other Pasta – 1/2 lb (250g approx)
2. Diced Broccoli – 1 small bunch
3. Extra Large Shrimp (Peeled & Deveined) – 15 to 20
4. Diced Garlic – 2 cloves
5. Slit Green Chillies – 2 (optional)
6. Black Pepper Powder – 1/4 tsp
7. Oil – 1 + 1 tbsp
8. Salt – to taste

Ingredients for the Sauce

1. Chicken Broth – 1 cup
2. Milk – 1/2 cup
3. Butter – 2 tbsp
4. Wheat Atta (Chappathi) Flour – 1 tbsp
5. Black Pepper Powder – 1/4 tsp
6. Red chilly Powder – 1/4 tsp
7. Garlic Powder – 1/4 tsp
8. Dried Parsley – 1 tsp
9. McCormick Italian herb seasoning – 1 tsp (The ingredients are Marjoram, Thyme, Rosemary, Sage, Oregano, Basil)
10. Lemon Juice – 1 tsp
11. Salt – to taste

For marinating the Shrimp

1. Garlic Powder – 1/4 tsp
2. Red Chilly Powder – 1/2 tsp
3. Salt – to taste

Preparation Method

1. Wash and drain the shrimp. Marinate it with the above ingredients and keep it aside for 10 minutes.
2. Bring lightly salted water to a rolling boil and cook the pasta according to the instructions on the packet. Drain and keep aside.
3. Meanwhile, heat 1 tbsp olive oil in a large frying pan or skillet. Add the shrimp to the pan in a single layer.
4. Cook the shrimp for around 2 minutes on each side or until opaque. Remove and keep aside.
5. To the same pan, add another tablespoon of oil. Saute the broccoli, garlic and green chillies for 4-5 minutes. Season with salt and 1/4 tsp black pepper.
6. Melt 2 tbsp butter in another deep skillet. Reduce heat and add 2 tsp of wheat flour. Quickly stir the flour and butter until it is well combined. Whisk for another minute or two so that it becomes like a paste.
7. Add 1/2 cup of milk and 1 cup of chicken broth to the skillet. Whisk everything. Season with 1 tsp Lemon Juice, 1/4 tsp Black Pepper Powder, 1/4 tsp Red Chilly Powder and 1/4 tsp Garlic Powder.
8. Add the dried parsley and Italian Seasonings. Stir continuously until the sauce is smooth and thick. Do not boil it.
9. Switch off the heat and add the cooked pasta to the sauce. Mix well. Add the cooked broccoli and shrimp to the pasta. Toss everything until combined.