Courtesy Daniel Boulud
Serves: 8
2 heads broccoli rabe, trimmed into small florets
8 ounces gnocchi sardi pasta
1 ounce chopped chorizo
2 tsp chopped garlic
1 tsp lemon zest
24 medium gulf shrimp (peeled and de-veined)
8 cherry tomatoes, halved
salt and freshly ground pepper
2 cups shrimp broth (made from the shells; or chicken stock)
1 cup basil leaves, chopped
½ lemon, juice
1 cup olives
1 cup sourdough breadcrumbs
salt and freshly ground pepper
olive oil, as needed
Preparation
Bring a large pot of water to a boil and set a bowl of ice water on the side. Boil the broccoli rabe until tender and chill in the ice water. Boil the pasta until tender, strain, and set aside.
In a 6-quart saucepan over medium heat, cook the chorizo, stirring until the fat is rendered and the chorizo is lightly crispy. Add the shrimp, garlic, and lemon zest and cook, stirring until fragrant and the shrimp is coated in the fat. Add the cooked pasta, broccoli rabe, tomatoes, salt, pepper, and broth and bring to a simmer for approximately 6 minutes, or until the shrimp is cooked through. Toss in the basil, olives, and lemon juice and season to taste with salt and pepper.
Divide into pasta bowls, drizzle with olive oil, and sprinkle with breadcrumbs.