Spaghetti With Shrimp, Broccolini And Basil

• 1 pound spaghetti or linguine
• Salt
• Exrta-virgin olive oil
• Crushed red pepper flakes
• 3/4 pound medium shrimp, peeled with tail shells intact, deveined
• 3/4 pound broccolini, ends trimmed, cut in 1 inch pieces
• 1 large garlic clove, minced
• 1 28 ounce can Italian plum tomatoes, drained
• Freshly ground black pepper
• Pinch of sugar, to taste
• 1/3 cup grated Parmigiano-Reggiano cheese, plus extra for serving
• 1/2 cup whole basil leaves (torn in half if large)

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain.
2. While the pasta is cooking, heat one tablespoon olive oil with 1/2 teaspoon chili pepper flakes in a skillet over medium heat. Add shrimp in one layer. Cook until pink on both sides and just cooked through, 2-3 minutes. Transfer shrimp to a plate.
3. Add one tablespoon olive oil to same skillet. Add broccolini and sprinkle with one teaspoon salt and a pinch of red pepper flakes. Saute until crisp tender. Transfer broccolini to another plate.
4. Add one tablespoon olive oil to skillet. Add garlic and saute until fragrant, 30 seconds. Add tomatoes, one teaspoon salt and one teaspoon black pepper. Simmer 10 minutes, breaking tomatoes apart with a spoon. Taste and if necessary add a pinch of sugar. Stir in shrimp and broccoli; remove from heat. Add spaghetti and toss to combine.
5. Transfer spaghetti to a serving bowl. Scatter cheese and basil leaves over pasta and toss one more time. Add a grinding of black pepper. Serve along with extra Parmigiano-Reggiano cheese.

linguine, salt, exrtavirgin olive oil, red pepper, shrimp, broccolini, garlic, italian plum tomatoes, freshly ground black pepper, sugar, cheese, basil

Taken from food52.com/recipes/9046-spaghetti-with-shrimp-broccolini-and-basil (may not work)