Penne With Shrimp Broccoli & Chili Oil

• 2 tablespoons fine sea salt
• 1 lb whole wheat penne (al dente)
• 34 lb fresh broccoli florets
• 13 cup extra virgin olive oil
• 1 green bell pepper (Medium Diced)
• 2 serrano chili peppers (Minced)
• 12 cup red onion (Sliced Thin)
• 2 fresh garlic cloves (Chopped)
• 2 cups grape tomatoes
• 34 lb shrimp (P&D 31-41)
• 1 tablespoon Old Bay Seasoning
• 14 cup white zinfandel wine
• 1 lemon, juice and zest
• 1 lemon (Sliced)
• 1 cup asiago-parmesan cheese (Shaved)
• 14 cup Italian parsley (Chopped)
• 3 tablespoons fresh thyme leaves (Chopped)
• 2 teaspoons chili-flavored olive oil

1. Bring 4-quarts water to a full boil and add 1-tablespoon fine sea salt.
2. Add penne pasta and cook until al dente about 8-10 minutes.
3. Remove from heat, drain and hold warm.
4. Bring 4-6 quarts water to a full boil and add remaining fine sea salt.
5. Add broccoli florets and blanch for 4-5 minutes.
6. Remove from heat, drain and hold warm.
7. In a large Saute pan heat 3-tablespoons olive oil.
8. Add bell pepper, serrano pepper, red onion, garlic, tomatoes, shrimp and old bay seasoning.
9. Saute 3-4 minutes or until shrimp are cooked.
10. Add white Zinfandel wine and reduce by one-half.
11. In a large bowl toss pasta, broccoli florets, shrimp, lemon juice, lemon zest, asiago-parmesan cheese, olive oil, chili oil and fresh chopped herbs.
12. Season with salt and pepper to taste.
13. Serve on warm plates and garnish with lemon slices.

salt, whole wheat penne, fresh broccoli florets, extra virgin olive oil, green bell pepper, serrano chili peppers, red onion, garlic, grape tomatoes, shrimp, bay seasoning, white zinfandel wine, lemon, lemon, asiagoparmesan cheese, italian parsley, thyme, chiliflavored olive oil

Taken from www.food.com/recipe/penne-with-shrimp-broccoli-chili-oil-497879 (may not work)