Broccoli Rabe & Shrimp

Broccoli Rabe & Shrimp 


¾ pound broccoli rabe, tough bottom stems removed (two bunches)

3 tablespoons extra-virgin olive oil, divided

½ teaspoon toasted sesame oil, optional

½ teaspoon coarse kosher salt, divided

¼ teaspoon crushed red chile flakes, divided

¾ pound large shrimp, peeled



Pre-heating the pan is key – if the shrimp don’t sear, they could release water, shrink, and get tough.

 - Heat oven to 425 degrees. Pre-heat baking sheet

- In a large bowl, toss broccoli with 2 tablespoons olive oil, ¼ tsp. salt and 1/8 tsp. chile flakes.

- In a separate bowl, combine shrimp, remaining 1 tablespoon oil, remaining salt and chile flakes.

- Spread broccoli and shrimp in a single layer on baking sheet.

- Roast, tossing once or twice halfway through, until shrimp are just opaque, and broccoli is tender and golden around the edges, about 10 minutes.

 To serve over pasta with garlic and oil

The next day, with two more bunches, Maria made a warm broccoli rabe and cannellini bean salad and served it over the leftover spaghetti. So good!


Recipe adapted from Melissa Clark’s New York Times Recipe Box, submitted by Maria L.