Ginger Shrimp With Broccoli And Angel-Hair Pasta

• 1 1/2 pounds large shrimp, in their shells
• Coarse salt
• 1 head broccoli
• 1 pound angel-hair pasta
• 1 clove garlic, minced
• 3 tablespoons ginger, minced
• 4 whole scallions, cut diagonally
• 2 tablespoons peanut or vegetable oil
• 1/2 teaspoon red pepper flakes
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce

1. Place the shrimps in a large bowl of water and add two tablespoons coarse salt.
2. Refrigerate for one hour or more.
3. The salt will leach out impurities and will help to make the shrimp glossy when cooked.
4. Bring six quarts salted water to boil for the pasta.
5. Peel and devein the shrimp, cut the shrimp into three-fourths-inch pieces.
6. Meanwhile, divide the broccoli into florets and steam until tender.
7. Cut off the stalks.
8. Divide tops in small pieces one-half inch in diameter and put in a heated serving bowl.
9. Put the pasta on to boil and cook until al dente.
10. Meanwhile, stir fry the garlic and ginger and scallions in the oil.
11. Add the shrimp and pepper flakes and stir-fry for one minute, only until pink.
12. Drain the pasta and add it to the broccoli.
13. Add the sesame oil and soy sauce and mix well.
14. Add the shrimp mixture and blend thoroughly.
15. Correct seasoning and serve.

shrimp, salt, broccoli, angelhair pasta, clove garlic, ginger, scallions, peanut, red pepper, sesame oil, soy sauce

Taken from cooking.nytimes.com/recipes/3384 (may not work)