Spaghetti with broccoli and shrimp

To prepare the spaghetti with broccoli and shrimp, first clean the broccoli and cut out the florets 1. Bring a pot of salted water to a boil, add the florets 2, and cook for 5 minutes; they should be tender but still crispy. Drain the broccoli 3 and keep the cooking water, which you will use to cook the pasta.

Move on to the flavored breadcrumb topping: cut the stale bread into cubes 4, transfer it to a mixer 5, and blend to coarse crumbs, then flavor with grated lemon zest 6.

Add the lemon juice 7, thyme leaves 8, and minced garlic clove 9.

Finally, add a drizzle of oil 10 and a pinch of salt. Blend again to mix everything, then spread the flavored crumbs on a baking tray lined with baking paper 11. Bake in a preheated static oven at 356°F for 10-15 minutes 12.

Meanwhile, deal with the shrimp: detach the head from the body 13, then remove the shell and legs and eliminate the black vein on the back 14. You should get about 7 oz of flesh, which you will cut into chunks 15.

Cook the spaghetti in the broccoli cooking water 16. Meanwhile, heat a splash of oil in a large pan with the garlic cloves sliced 17 and anchovies 18. You can also season with a pinch of chili pepper.

When the anchovies have melted, add the shrimp 19, season with salt and pepper 20. Saute the shrimp for 3-4 minutes over medium heat; they should not be entirely cooked. At this point, add the broccoli 21.

Add a ladle of pasta cooking water 22 and cook for another minute 23, crushing the broccoli with a wooden spoon. Drain the spaghetti directly into the pan with the sauce 24 and stir briefly to combine.

Turn off the heat and toss with a drizzle of oil 25. Plate and finish with the crispy breadcrumb topping 26. Your spaghetti with broccoli and shrimp is ready to be enjoyed 27!