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Combine shrimp tails with garlic, salt, pepper and half of the olive oil. Marinate in the refrigerator for 3 hours.
Once marinated remove the garlic cloves and discard. Add half of the butter.
Place broccoli florets with little water in a large uncovered pan and bring to a boil for 1 or 2 minutes. Broccoli must be crisp tender. Drain, and rinse in cold water. Broccoli must have a bright green color, if not, they have been overcooked.
Heat remaining olive oil and butter and sauté shrimp until color changes and are tender. Be careful not to overcook them.
Cook pasta, drain and combine with shrimps and broccoli.
Serve.
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