Spring Tornillo with shrimp


  • 3/4 pound of pasta
  • 2 tablespoons of La Parmigiana olive oil. Separated
  • 1 pound peeled and cleaned medium shrimp
  • 3/4 teaspoons of salt
  • 1 large red bell pepper, chopped. (1 1/4 cups)
  • 5oz of peas. (1 1/4 cups)
  • 1/4 cup chopped shallots
  • 4 cups of chicken broth
  • 4oz of chopped broccoli
  • 2 tablespoons of white wine vinegar
  • 2 tablespoons grated pecorino romano (optional)
  • 1/2 teaspoon of red pepper


  1. Heat 1 tablespoon of oil in a saucepan over medium-high heat. Season the shrimp with 1⁄4 teaspoon of salt.
  2. Add shrimp to saucepan; cook until cooked through, 3 to 4 minutes, stirring once. Remove shrimp; set aside. Pour any remaining residue into the saucepan.
  3. Add remaining 1 tablespoon oil. Add bell pepper, peas, and shallots and cook, stirring frequently, until vegetables are tender, about 4 minutes.
  4. Add the mixture of red peppers and vegetables to the shrimp; cover to keep warm.
  5. In a separate pot add pasta, broth, and remaining 1⁄2 teaspoon salt to pot; Bring to a boil over medium-high heat.
  6. Boil pasta, stirring occasionally, until pasta is almost tender and broth is almost absorbed, about 9 minutes.
  7. Add the spinach and broccoli; cook until spinach is tender, 1 to 2 minutes.
  8. Add shrimp mixture and vinegar, top with cheese and red pepper. Enjoy.