Italian Chicken & Pepper Sandos

1. Prep

1. Adjust rack to top position and preheat oven to 450 degrees. Bring large pot of salted water to a boil. Wash and dry produce.
2. Cut broccoli florets into 1 inch pieces if necessary. Zest and quarter lemon. Peel and mince or grate garlic.

2. Roast Broccoli

1. Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper.
2. Roast on top rack until browned and crispy, 12-15 minutes.

3. Cook Pasta

1. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
2. Reserve half cup pasta cooking water, then drain.

4. Make Garlic Butter

1. While pasta cooks, place 3 TBSP butter in a small microwave safe bowl. Microwave until just softened, 10 seconds. Add lemon zest, half the parmesan, a pinch of garlic, and a pinch of chili flakes if desired. Mash with a fork to combine. Season with salt and pepper.

5. Cook Shrimp

1. Rinse shrimp under cold water, then pat dry with paper towel. Toss in a large bowl with a large drizzle of olive oil, remaining garlic, salt, and pepper.
2. Heat a large pan over medium high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2-4 minutes.

6. Finish and Serve

1. To pan with shrimp, add drained spaghetti, broccoli, stock concentrate, garlic butter, and 1/4 cup reserved pasta cooking water. Toss until everything is thoroughly coated in sauce. Add a squeeze or two of lemon juice to taste. Season with salt and pepper.
2. Divide pasta between bowls and top with remaining parmesan and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.