Ingredients:
- 1 pound linguine pasta
- 1 pound large shrimp, peeled and deveined
- 1 head of broccoli, cut into small florets
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- Salt and pepper, to taste
Directions:
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side. Remove the shrimp from the skillet and set aside.
- Add the broccoli florets to the skillet and sauté until tender, about 5-7 minutes.
- Pour the heavy cream into the skillet and stir to combine. Add the grated parmesan cheese, lemon juice, and lemon zest, and stir until the sauce is smooth and creamy.
- Add the cooked linguine to the skillet and toss to coat in the sauce. Add the cooked shrimp back to the skillet and stir to combine. Season with salt and pepper, to taste.
- Plate the pasta and shrimp mixture and serve hot.
The finished dish should be a beautiful combination of bright green broccoli, succulent shrimp, and creamy linguine. Consider styling the dish with a sprinkle of chopped parsley for added color and flavor.
To showcase the fresh ingredients used in this recipe, consider using a flat lay image of the raw shrimp, broccoli florets, and lemon zest. Use a wooden cutting board or neutral-colored countertop as the background to make the ingredients pop.
To showcase the cooking process, consider snapping a photo of the garlic and shrimp sizzling in the skillet. Use a shallow depth of field to blur out the background and focus on the ingredients in the skillet.