Contents of your meal kit:
shrimp
broccoli
arrabbiata base
chili flakes
canned tomatoes
mini baguette (or GF polenta)
garlic
pecorino
Cookware needed: baking sheet, medium or large saucepan with a lid, skillet
Finishing steps:
- Preheat oven to 425. Thaw shrimp by placing in a colander and running cool water over the shrimp. Set aside to drain.
- On a baking sheet, toss broccoli with olive oil, salt & pepper. Roast for 10 minutes, then toss and roast another 5-10 more minutes.
- Meanwhile, heat a small amount of oil in a saucepan over medium heat. Add arrabbiata base and sauté gently until vegetables soften. Add a big pinch of chili flakes to taste and sauté another minute.
- Open canned tomatoes and add to saucepan. When simmering, turn heat to low, cover, and simmer 5-10 minutes.
- While sauce simmers, slice baguette in ½-inch diagonal slices. (For gluten-free option, see notes.) Drizzle or brush with oil, then toast in a dry skillet over medium heat, turning occasionally. When golden, remove from skillet and rub with garlic.
- When just a few minutes remain on the broccoli, taste arrabbiata sauce, and add additional chili flakes and salt & pepper if desired. Add shrimp to sauce, cover, and simmer 3-5 minutes, or until shrimp are cooked through.
- Serve crostini alongside shrimp arrabbiata, and serve the broccoli on the side topped with a sprinkle of pecorino. We like to eat the shrimp on our crostini, and use them to soak up any leftover bits of sauce.
Gluten-Free Option: To prepare polenta, heat a small amount of oil in a nonstick skillet over med-high heat. Add polenta to the pan and use a spatula to turn occasionally, until slightly crispy on the exterior, and heated through. Slice polenta in half on diagonal before serving.