Shrimp Scampi with Alfredo Linguini and Broccoli

I made this recipe with the intention of having extra noodles, (my kids don't like shrimp,  but they love Alfredo sauce and noodles). They also love eating the leftovers for lunch. Go ahead and divide that recipe to suit your family. The broccoli recipe comes from my husband,  I was unable to get pictures of him making it,  but I will share his recipe anyway. 

Broccoli with Garlic Oil

• 1 lb frozen broccoli florets (we like the ones that come in a steamable bag)
• 1/8 cup olive oil
• 5 cloves of garlic, sliced
• dash of crushed red pepper
• salt

Shrimp Scampi

• 24 medium uncooked, de veined shrimp
• 1 teaspoon lemon zest
• 1/2 stick of unsalted butter
• 7 cloves garlic, chopped
• pinch of salt
• Fresh lemon juice to sprinkle when finished

Linguini with Alfredo Sauce

• 1 lb Linguini 
• 1 pint heavy whipping cream 
• 3 garlic cloves, minced 
• 1/2 stick unsalted butter 
• 1/3 cup Romano cheese 
• salt

Set oven to 350°

Place olive oil, garlic, and crushed red pepper in a small sauté pan on medium heat. Steam broccoli in microwave, according to the directions on the package. When the oil begins to simmer, remove from heat,  but only until the oil "calms down", then put back on the heat until it simmers,  then remove.  Keep doing this for about 5 minutes,  until the garlic becomes soft. (It may seem strange,  but the alternate way would take 1-2 hours on low. I found this way to be quicker with the same results.) Once the garlic is soft,  remove from heat and set aside. 

Place broccoli in a glass baking dish, pour garlic olive oil mixture over the broccoli and salt. Bake for 30 minutes,  or until the broccoli is fork tender.

While the broccoli is baking, fill a large pot with water, and a good sprinkle of salt,  set to boil. While the water is heating up, melt butter in a medium saucepan.  Add the minced garlic. Sauté for about 3 minutes on medium heat. When the garlic begins to turn a golden color,  add the romano,  whisk continuously for 2 minutes. 

Now, add the heavy cream, and keep whisking until the butter is fully incorporated with the cream and it thickens. Salt to taste.

When the Linguini is done, drain, then toss with a little bit of the Alfredo,  just to keep it from sticking.  You want to mix the sauce with the noodles only when you are about 5 minutes from eating,  or else the noodles will absorb all the sauce too quickly. 

For the shrimp scampi, start by adding the butter, and chopped garlic in a pan on medium heat.

After a couple minutes,  add the lemon zest. When the butter begins to sizzle, add the shrimp.

Cook the shrimp for only a minute and a half on each side.  It may be sooner,  depending upon your stove,  so as soon as the shrimp turns pink, it's done. 

Add the Alfredo sauce to the Linguini. 

Place the shrimp in a small dish, pour the garlic and butter over the shrimp,  then squeeze some fresh lemon over the top.