Artichoke, Broccoli & Shrimp Ziti in a Lemon Butter Sauce, with a Crispy Garlic Parm and Breadcrumb Topping

Artichoke, Broccoli & Shrimp Ziti in a Lemon Butter Sauce, topped with what I like to call the crown jewel of any dish: a crispy garlic Parm and breadcrumb topping. Well, it's actually my sneaky way of making you eat your greens without making a face.

First things first, lemon butter sauce. If you haven't tried it, where have you been? Under a rock? This sauce could make even cardboard taste gourmet. I chuck in a boatload of garlic because, let's face it, vampires are overrated and so is the concept of too much garlic. Parmesan cheese is also a must because cheese makes the world go round. Oh, and for those of you flexing your muscles, feel free to throw in some chicken for that extra protein kick. Trust me, your biceps will thank you later.

Preheat your oven to 400 degrees because we're about to turn up the heat. Cook your ziti (or whatever pasta you fancy - no pasta discrimination here), and after draining it, treat it to a nice little evoo (extra virgin olive oil) spa treatment. Then, in a skillet large enough to make you question your life choices, sauté garlic and broccoli like it's a Friday night and they're about to hit the town. Throw in artichokes, because why not? And butter, because butter makes everything better. Thaw your shrimp, bid farewell to their tails, and invite them to the party in the skillet. Squeeze a lemon over them like you're giving them a citrusy pep talk, and then bam! Add all the seasonings, including an ungodly amount of garlic powder, because we're not here to play games. After making sure the shrimp are pretty in pink and fully cooked, introduce them to the pasta. It's a match made in heaven.

Finally, transfer this concoction to a dish that screams "I mean business," top it off with the breadcrumb and Parmesan mix, and let it bake. After a brief stint under the broiler, it's ready to make your taste buds sing. And there you have it, a dish that's so good, it'll make you want to slap your grandma (but please, don't). Enjoy, my fellow foodies!

Yield: 4

Author: Sippin Foodie

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Artichoke, Broccoli & Shrimp Ziti in a Lemon Butter Sauce, with a crispy garlic parm and bread crumb topping

Lemon Butter sauce is one of my go-to’s when making any pasta. You can literally cook anything in it and it’ll taste delicious. I used lots of garlic (of course) and Parmesan cheese. You can also add chicken for extra protein! Give it a try.

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• Ziti (or whatever pasta you’d like)
• Broccoli - 2 small crowns
• Shrimp - 1 small bag of frozen raw
• Artichokes - 1 can quartered
• Butter - 1 stick
• Lemon - 1 freshly squeezed
• Garlic - 8 cloves
• Chicken Broth - 2 cups
• Extra virgin olive oil
• Garlic powder
• Garlic salt
• Dried oregano
• Dried basil
• Salt & Pepper
• Cayenne pepper - 2 tbsp
• Grated Parmesan Cheese - 2 cups
• Bread Crumbs - 2 cups

Instructions

1. - Preheat oven to 400
2. - Cook ziti, drain, save a little water, then drizzle evoo all over, mix and set aside
3. - In a large skillet, add evoo, garlic and broccoli, cook on med high until broccoli starts to tender.
4. - Add artichokes, butter, stir well, and lower heat.
5. - Thaw shrimp, remove tails if there are any, and add to skillet. Squeeze a whole fresh lemon over everything, and stir together.
6. - Sprinkle garlic powder, garlic salt, oregano, basil, cayenne pepper, 1 cup of parm cheese and chicken broth. Stir everything together. Ensure shrimp is pink and fully cooked.
7. - Add pasta to the skillet, mix well.
8. - Transfer to a cast iron pan or casserole dish.
9. - In a medium bowl, mix bread crumbs and another cup of Parmesan.
10. - Sprinkle over the top layer of ingredients. Drizzle evoo all over, and add salt & pepper.
11. - Bake at 400 for 15 min, broil for 2-3.

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