12 to 16 ounces string or ribbon pasta
1/4 cup olive oil
4 cloves garlic, minced
Pinch red pepper flakes
2 cups broccoli florets
2 carrots, thinly sliced
1 pound shrimp, peeled
Salt and pepper
1 large tomato, seeded and diced
7-8 fresh basil leaves, chopped
1-1/2 cups chicken broth
1-2 tablespoons unsalted butter (optional)
Cook pasta in boiling salted water for 1 minute less than the time recommended.
Heat the olive oil in a large skillet over medium heat.
Sauté the garlic and red pepper flakes in the oil for 1 minute until lightly golden.
Add broccoli, carrots, and shrimp; season with salt and pepper.
Sauté 3-4 minutes until shrimp are pink.
Add tomato, basil and chicken broth; cook 1-2 minutes, just to heat through.
Drain the pasta and add it to the skillet; stir to combine and cook for 1 minute.
Stir in the butter, if desired, and serve.