Spicy Shrimp Arrabbiata Skillet
with Roasted Broccoli
Cooking time
15 minutes
Servings
2/4
Calories
270 /serving
When in Rome, do as the Romans do: sprinkle chili flakes into your arrabbiata. Made with fresh cherry tomatoes and plentiful aromatics, this vivid sauce teams up with shrimp for a generous paleo meal. Your trip to Italy takes just 15 minutes.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 300g Broccoli florets
- 140g Cherry tomatoes
- 15ml Minced garlic
- 14g Parsley
- 50g Diced onions
- 1g Chili flakes
- 30ml Vegetable demi-glace
Contains: Shrimp
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
9 g
Saturated Fat
2 g
Sodium
1070 mg
Total Carb
19 g
Sugars
6 g
Protein
29 g
Fibre
5 g
Preparation
Roast the broccoli
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Mise en place
- Meanwhile, halve the tomatoes.
- Roughly chop the parsley leaves and stems.
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
Cook the shrimp & make the sauce
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the onions and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomatoes and chili flakes (add ½ or ¼ for medium spicy). Sauté, 2 to 3 min., until softened.
- Add the shrimp and garlic. Cook, 1 to 2 min., until partially cooked.
- Add the demi-glace and 3 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until the shrimp* are opaque and cooked through.
- If the sauce seems dry, gradually add up to 4 tbsp water (double for 4 portions) until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the broccoli, shrimp and sauce between your plates.
- Garnish with the parsley. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
