Rotini with Broccoli and Shrimp

This is my own twist to Giada's recipe of Farfalle with Broccoli. I used whole grain instead of regular pasta to make it healthier; Rotini (spiral pasta) instead of Farfalle (bowtie pasta); and added some shrimps for more flavor and texture .

BENEFITS OF WHOLE GRAIN:
A grain is considered whole when all three parts – bran, germ and endosperm – are present. Most people know that fruits and vegetables contain beneficial phytochemicals and antioxidants, but many do not realize that whole grains are often an even better source of these key nutrients. In fact whole grains are a good source of B vitamins, Vitamin E, magnesium, iron and fiber, as well as other valuable antioxidants not found in some fruits and vegetables. Most of the antioxidants and vitamins are found in the germ and the bran of a grain.

ROTINI with BROCCOLI and SHRIMP

INGREDIENTS:
1 pound whole grain Rotini pasta
24 pcs medium shrimps, shells removed
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
8-10 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan

PROCEDURE:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally.

2. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.

3. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 3 minutes.

4. Add the shrimp and cook for another 2 minutes.

5. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce.

6. Transfer to a serving platter and sprinkle with Parmesan.