Racchette pasta with shrimp, red pepper, and broccolini in a white wine/lemon/garlic sauce

Now that I’ve recovered from the gorge fest, aka Thanksgiving, I am finally back in the kitchen! Thanksgiving was very different for me this year because this was the first year that I didn’t go home to see my parents. My boyfriend and his family graciously invited me to spend Thanksgiving with them and I essentially  got to celebrate it twice because we had an amazing dinner on Friday night in addition to the typical Thanksgiving fare on Thursday.

Let me start by saying that I’m not a huge fan of duck so you can imagine my uneasiness when I heard that duck would play the starring role on Friday. Uff!  Every time I’ve had duck, it’s been  served in some convoluted way and if you have been following my recipes you know that I’m a simple girl.  It’s either smothered in some sort of sauce, stuffed with some sort of substance, or dusted with some sort of spice in powder form.  I just want to taste the duck!

I must say though that I was pleasantly surprised because the duck breasts were absolutely fabulous–juicy, tender, flavored with just salt and pepper, and the fat was rendered off just enough so that it was still present but you weren’t gnawing on a piece of blubber!

The rest of the dishes were great, too. Overall, it was a lovely dinner with great company and spectacular food. Below are some photos from that night….

Now back to our regularly scheduled programming….pasta. God how I love pasta. I never get tired of it, honestly. There are infinite possibilities when it comes to sauces to make and it can be eaten hot or cold. It’s pretty much the most perfect food ever. This was one of those “I have all this stuff in my fridge and it needs to be cooked” dishes.  It was pretty tasty! I highly recommend trying De Cecco pasta if you never have before. It’s definitely pricy but so worth the extra couple bucks. It’s kneaded with cold water which limits the damage to starch molecules resulting in a super starchy, firm, almost creamy type of pasta. They also draw (cut) the pasta with bronze giving the surface of the pasta a certain roughness which allows the pasta sauce to cling to the pasta. It’s just really good–and they make all these fun shapes like the racchette! Try it!

Here’s what you need:

1/2 box of De Cecco racchette pasta

1/2 lb. of shrimp, peeled and deveined

1/2 bell pepper, seeded and cut into slivers

3 cloves of garlic, chopped

1/2 lb. of broccolini, blanched

1/2 cup of dry white wine

1/2 tsp of lemon zest

juice of 1/2 lemon

1 tbsp of butter

EVOO/salt/pepper/red pepper flakes

Here’s what you do:

Boil the water for your pasta.

In a pan over medium heat, put some olive oil and saute the garlic. Throw in the bell pepper and cook for 3 or 4 minutes.

Toss in the shrimp,white wine, and lemon zest and let it simmer over low to medium heat. Season with salt and pepper. Boil the pasta while the shrimp is cooking.

For the last few minutes of cooking, toss in the broccolini in the pan with the shrimp.

Once the wine has boiled down and the sauce has reduced, toss in the butter and swish around the pan. Put in the fresh lemon juice.

Combine the pasta and sauce and enjoy!

Happy cooking!



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Categories: Pasta Sauces, Pasta/Italian, Recipes, Seafood

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3 Comments on “Racchette pasta with shrimp, red pepper, and broccolini in a white wine/lemon/garlic sauce”

  1. Michael MinKhin.
    November 29, 2012 at 10:50 pm #

    Hi Mel,
    Thanks for another great suggestion. I’ve tried quite a few of your recipes, especially when I get one while I’m deciding what to cook for dinner.
    Remember your suggestion about using anchovies? Well, I started this dish with a couple strips of anchovie and it gave the dish a little richness….not that it lacks anything.
    Keep up the great wok!

    • FoodieMel
      November 30, 2012 at 10:32 am #

      Good! This makes me so happy to hear. Thanks so much for your support and I’m glad you’re trying the recipes 🙂


  1. Orecchiette con broccoli | The Foodie Teacher - December 3, 2012

    […] Sounds pretty perfect, if I must say so. If you don’t know about De Cecco, check out my last post where I talk a bit about it. It’s worth the extra money, perhaps not for every single pasta […]

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