Charred Broccoli Shrimp Pasta with Peanuts

Do you know what I did? I burnt my food ON PURPOSE and it was good! Explore new flavors with this healthy Charred Broccoli Shrimp Pasta with Peanuts dish.

It’s Food ‘n Flix time again! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s film shows off the hunky Bradley Cooper trying to pull off a chef role in Burnt! So I kinda of went in my own direction with this one. I skipped all the movie dishes and made a purposely burnt recipe: Charred Broccoli Shrimp Pasta with Peanuts.

Charred Broccoli Shrimp Pasta

I saw the movie Burnt a few month ago already when it came out. Bradley Cooper plays chef Adam Jones who has managed to destroy his career with drugs and a diva attitude. Leaving the drug life behind, he heads off to London all cleaned up and takes over the kitchen of a top restaurant in hopes of being bestowed three Michelin stars.

This will sound terrible but I did not have the heart to see the film again. The food shots and food prep in the movie were great. But the film felt like it was just Holywood trying to make money by jumping on the foodie band wagon. The story was very predictable and they even had to add chasing drug dealers to the plot. Can’t it just be about the food?

OK, enough, I will not throw a conniption fit like Bradley below 😉 but I did burn my food!

Broccoli Shrimp Pasta burnt movie screenshot Broccoli Shrimp Pasta burnt movie screenshot

The good news about this film is that the food will not disappoint. Lots of food porn scenes. All kinds of food, all kinds of recipes, all kinds of culures, and all kinds of restaurants. We have fast food, oyster bars, fancy shmancy restaurant dishes, healthy meals, killer cakes, comfort food dishes and differrent cooking techniques like sous-vide. If you really love the food in the movie you should check out the Official Burnt Movie Cookbook.

Honey I burnt dinner

I myself decide to go in a completely different direction. I decided to research recipes that are burnt or charred on purpose! There are plenty of burnt eggplant recipes. I can vouch first hand that these are awesome with this Burnt Eggplant Salad with Green Tahini Dressing, a hands-down hit at holiday pot-lucks parties. There was also this gorgeous charred lemon shallot chutney recipe, loads of burnt butter spreads, and burnt caramel custards.

Charred Broccoli Shrimp Pasta florest and stems

I finally settled on a Charred Broccoli Shrimp Pasta with Peanuts dish. Cakes and sweets have graced my table, mouth and blog too much as of late so how about a little green instead! This healthy and flavor packed meal was inspired by this recipe and this one over here. Thank you to Food ‘n Flix, and to Caroline from Caroline Makes for hosting this month!

Charred Broccoli Shrimp Pasta

Yields 4 servings

Charred Broccoli Shrimp Pasta with Peanuts

Do you know what I did? I burnt my food ON PURPOSE and it was good! Explore new flavors with this healthy Charred Broccoli Shrimp Pasta with Peanuts dish.

Save RecipeSave Recipe

Ingredients

  • 1 broccoli
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper
  • 2 tablespoons unseasoned rice vinegar
  • 1 pound shrimp
  • 2 garlic cloves, chopped
  • 1/4 cup roasted peanuts, coarsely chopped
  • 1 teaspoon honey
  • 1/4 teaspoon miso diluted in 2 tablespoon hot water
  • 4 scallions, thinly sliced
  • pasta for 4, cooked

Instructions

  1. Preheat the oven to 450°F. Slice the stems of the broccoli diagonaly, about 1/4 inch thick. Toss with 2 tablespoons of olive oil, salt and pepper. Transfer to a baking sheet and roast for 15–20 minutes, or until the stems are brown around edges. Add vinegar to the stems and toss well.
  2. Meanwhile heat a cast iron skillet on medium-high. Place the shrimp, 1 tablespoon olive oil, 1 chopped garlic clove, salt and pepper in a bowl and stir to combine. Add shrimp to skillet and cook until just done, then set aside in a bowl.
  3. In the same skillet, add the finely chopped broccoli florets seasoned with salt and pepper. Cook until very green and lightly charred in spots for 5-10 minutes, stirring often. Bring the heat down to low and stir in 1 chopped garlic clove, the peanuts and honey.
  4. When the nuts are golden brown stir in the diltued miso, shrimp and roasted stems. Serve over a plate of pasta and top with scallions.
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