Shrimp, Broccoli & Ziti

Recipe from the Liberal Club

1 lb. shrimp (16/20 size, domestic, peeled)
1 lb. broccoli florets, trimmed
2 tbsp. chopped garlic
1 lb. penne pasta
¼ tsp. red pepper flakes
¼ cup extra virgin olive oil
4 tbsp. butter or margarine
2 tbsp. chicken base
6-8 quarts water
Parmesan-Reggiano (optional for garnish)

1. Bring 6-8 quarts water to a boil. Add chicken base.
2. Add broccoli to blanch to desired tenderness. Remove broccoli and
reserve cooking liquid. Chill broccoli in iced water. Drain well. This
will preserve the color.
3. In a large skillet, add olive oil. Saute shrimp until pink, add garlic
and let cook for about a minute. On low heat, add red pepper flakes,
olive oil, butter and broccoli.
4. Cook pasta in reserved liquid until desired tenderness. Drain, reserving
one cup of the water.
5. Combine that pasta, reserved water and shrimp/broccoli mixture.
Garnish with Parmesan-Reggiano cheese.