Spaghettini with Broccoli, Tomatoes and Paprika Shrimp

Did you know that broccoli makes you grow taller?

And that tomatoes have anti-aging benefits?

And that garlic reduces heart disease? I’m not making this shizz up.

OK. Party started. Garlic in pan.

Add tomatoes before the garlic gets tooooo brown.

Parboil the broccoli. Go by color. You want it to turn a bright green. It’ll happen fast so watch it.

Run it under cold water so that it stops cooking when you take it out of the pot.

Scoop the tomatoes from the pan and set aside.

The Latin word for shrimp is squilla. I looked that up online.

I am going to eat you.

Throw the broccoli into the same pan you sauteed the garlic and tomatoes in.

Commercial break to introduce Parmigiano.

Spaghettini! With an exclamation point!

Here’s where we a get a little Paul Flatow (my dad)-inspired. Hot oil, garlic and paprika. Heat her up.

Douse the shrimp with paprika.

Into the pot she goes.

Oh! Our spaghettini is ready!

But back to the sizzlin’ shrimp. Give her a flip.

Remember the tomatoes? Make them hang out with broccoli over there.

Toss together...

Hot damn.